Crispy Orange Beef

Lay beef strips out in a single layer on a baking sheet lined with paper towels.

Allow to dry in the refrigerator for 30 minutes.

In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce.

Meanwhile, combine rice and water in a medium saucepan.

Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender.

Add more water at the end if necessary.

Heat oil in a wok over medium-high heat.

Toss dried beef in cornstarch to coat.

Fry in the hot oil in small batches until crispy and golden brown; set aside.

Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant.

Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.

Add beef, and heat through, stirring to coat.

Serve immediately over steamed rice, and garnish with broccoli.