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1
In a large wok or skillet over medium heat add 1 tablespoon of canola oil.
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2
Whisk the egg yolks in a small bowl and pour them into the hot pan.
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3
Cook until set, about 1 minute.
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4
Remove them from the pan to a plate and set aside.
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5
Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil.
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6
Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute.
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7
Stir in the beef, rice and soy sauce.
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8
Season with pepper, to taste, and add the cooked egg.
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9
Toss and cook the mixture until hot, about 2 minutes.
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10
Transfer to serving dishes and garnish with sliced scallions.
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11
Cook the white rice according to package directions.
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12
Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
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13
Thinly slice the chuck steak, about 1/4-inch thick, across the grain.
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14
Cut the slices into 3-inch long strips.
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15
Heat the oil in a wok or large skillet over high heat.
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16
Toss the beef in the cornstarch and shake off excess.
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17
Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side.
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18
Remove the beef from the pan and set aside on paper towel lined plate.
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19
Carefully drain the oil from the wok or skillet.
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20
In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined.
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21
Add to the wok, over high heat, and cook for 2 minutes.
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22
Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice.
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23
Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes.
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24
Stir in the beef, then transfer to a serving platter.
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25
Serve immediately with the white rice.
