ORANGE GINGER BEEF

Ingredients:
2 c. orange juice
1/4 c. liquid honey
1/4 c. soy sauce
1/4 c. grated fresh ginger (or 3 Tbsp. bottled chopped ginger)
4 garlic cloves, minced
1 Tbsp. dark sesame oil
1 tsp. hot red chili flakes
1 tsp. salt
3 lb. sirloin tips, 1" thick
Vegetable oil
1 Tbsp. cornstarch
2 Tbsp. water

In a medium bowl, whisk orange juice with honey, soy sauce, ginger, garlic, sesame oil, chili flakes and salt. Place meat in large plastic bag, pour in marinade. Squeeze air out as much as possible, seal tightly. Refrigerate at least 4 hours, or overnight.

Remove bag from refrigerator and bring meat to room temperature. Preheat oven to 450F. Line a baking sheet with foil. Remove meat from bag and shake off excess marinade, retaining marinade. Pat meat dry with paper towel. Lightly coat a large frying pan with vegetable oil and place over high heat. When hot, add steak and cook until browned (about 3 min. per side). Do not let pan get too hot. When steak is cooked, immediately remove pan from heat, place steak on prepared baking sheet. Roast in center of oven until meat is cooked (10-15 min., depending on your preference).

Add marinade to frying pan and place on medium-high heat. Using a wooden spoon, scrape and stir in brown bits of meat from the pan to add flavor. Boil uncovered, stirring occasionally, for 5 min. In a small bowl, whisk cornstarch with water, stir into sauce. Stir constantly until thick (2-3 min.). Remove steak from oven and place on cutting board. Loosely cover with foil and let stand 5 min., slice into strips. Serve over rice, with sauce spooned overtop. Serves 6-8.