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1
In a medium bowl, toss the meat with 2 T of soy sauce, 1 T cornstarch and the pepper.
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2
Marinate the meat at room temperature while you assemble the rest of the ingredients.
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3
Combine the orange zest, garlic, and ginger in a small bowl and reserve the remaining t of cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil.
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4
Set aside.
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5
Heat the oil in a heavy wok or pot to 360F Add 1/3 of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary).
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6
Scrape the bottom of the pot as some of the meat may stick.
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7
Cook for 2 minutes or until crispy and brown.
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8
Transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat.
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9
Discard all but 2 T of the oil.
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10
Add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute or until fragrant.
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11
Stir the orange juice mixture and add it to the wok, along with the fried beef.
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12
Stir until the sauce thickens, about 2 minutes
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13
Serve garnished with green onions.
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14
Variation: for a faster dish with less fat, stir-fry the beef instead of deep-frying it.
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15
You can also substitute chicken, pork or shrimp for the beef.
