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1
Slice steak into small, thin strips, season with salt and pepper and set aside.
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2
Heat marmalade, vinegar and soy sauce in a small saucepan on medium heat.
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3
When bubbly pour the mixture through a strainer into a bowl and then add it back into the pan, keeping it warm over low heat.
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4
You can add half the pulp (from the strainer) back into sauce to give it a little texture if desired.
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5
Beat eggs in a wide, shallow dish.
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6
Do the same thing with the flour placing it in a separate shallow dish.
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7
Dredge the beef in the eggs then add to the flour mixture coating each piece thoroughly.
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8
Heat enough vegetable oil to cover beef strips halfway in a frying pan or wok over medium heat.
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9
When oil is hot, add beef into the oil in small batches and fry it tossing to cook each side.
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10
Add more oil if needed.
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11
When meat is cooked through and the batter is golden brown remove it from the oil and drain on paper towels.
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12
Repeat with the remaining steak.
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13
When done, pour the remaining oil into the empty glass marmalade jar and return fried beef to pan, then pour orange sauce all over.
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14
Stir to insure that each piece gets coated with the orange goodness.
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15
Sprinkle sesame seeds over the top and garnish with orange slices and a sprig of parsley.
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16
Serve with jasmine rice and Chinese greens.
