- peanut oil, for frying
- 1 lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips
- 3 tablespoons cornstarch
- sea salt
- 1⁄2 cup sweet chili sauce
- 2 tablespoons light soy sauce
- 1 orange, juice and zest
- 1 head romaine lettuce, shredded
- 1⁄2 cucumber, sliced in half, seeds removed, thinly sliced into half moons
- 1 -2 tablespoon rice wine vinegar
- 1 large scallion, thinly sliced on the bias, for garnish
- For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
- Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
- Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
- For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
- Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.