(adapted from Katrina Runs’ recipe)
- 1 1/2 pounds beef top sirloin, thinly sliced
- 1 can of Dr. Pepper
- 1/3 cup rice wine vinegar
- 1/4 cup tablespoons orange juice
- 1 tablespoon soy sauce
- 3 cups cooked short-grain sweet rice (1 1/2 cups uncooked)
- 2 cups water
- 1/2 cup vegetable oil
- Olive oil
- 1/2 cup flour
- 1 teaspoon ground ginger
- 6 cloves minced garlic
- 2 cups broccoli florets
- 1 whole onion, minced
- 1 orange bell pepper, chopped
- Remove beef from package. Slice into strips. Place in a bowl and pour 1 can of Dr. Pepper over it. Cover and let marinate in the fridge at least 30 minutes.
- Remove the sirloin strips and dry between paper towels.
- In a small bowl, mix together the rice vinegar, orange juice, and soy sauce. Set aside.
- Heat oil in a wok or pan over medium-high heat. Toss dried beef inflour to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside.
- Sauté broccoli, onions, ginger, and garlic in olive oil in a pan over medium-high heat. Add the soy sauce mixture to the pan, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice.