2 tablespoons vegetable oil
500g sirloin or rump steak, cut into thin strips on the diagonal
4 tablespoons orange peel, cut into slivers
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornflour
250ml beef stock
4 tablespoons soy sauce
4 tablespoons sherry
4 tablespoons orange marmalade
1/2 teaspoon crushed red chilli flakes
1. In a wok or frying pan, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with kitchen roll.
2. Return all the beef to the wok. Stir in orange peel, garlic and ginger; stir-fry 1 minute.
3. In a medium bowl, combine cornflour, stock, soy sauce, sherry, marmalade and red chilli. Pour this mixture into the beef, stirring constantly. Bring to the boil over medium heat and cook for 1 minute. Serve