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1
Make the sauce: Heat oil in a small sauce pan set over medium-high heat.
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2
When it begins to shimmer, add ginger, jalapeno and orange zest and stir to combine.
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3
Saute mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
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4
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine.
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5
Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
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6
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl.
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7
Add steak, tossing to coat the meat with the batter.
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8
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke.
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9
Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds.
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10
Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare.
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11
Transfer to a platter.
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12
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens.
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13
Add meat and white scallions and stir to coat with the sauce.
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14
Return meat and sauce to the platter and scatter green scallions over the top.
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15
Serve with steamed broccoli and white rice.
