1 lb. flank or top round steak,

1/8" thick and 2" long
2 tsp. black soy
2 tsp. sweet bean sauce
1/2 tsp. sugar
Peel from one orange, julienned
1 tsp. fresh ginger, julienned
+ 2 tsp. chopped garlic
or 1 tbl. ginger-garlic mix
2 scallions cut in 1 1/2" pieces

SAUCE:

1 tbl. black soy
1 tbl. Chinese vinegar
1 tsp. Szech bean sauce
1 tbl. sesame oil
1/4 c. broth + 1/2 c. orange juice
  1. Marinate steak 1/2 hour. Drain then fry in three batches. Set aside.
  2. Reheat wok, add orange, ginger and garlic, and 2 tbl. broth. Cook until orange is dark but not burned. Add meat, mix well then add sauce and mix well again. Thicken very carefully. Serve with broccoli.