1 TBS soy sauce
6 TBS cornstarch
¼ cup orange juice
3 TBS molasses
2 TBS dry sherry
1 TBS rice vinegar
1½ TBS sesame oil
2 TBS soy sauce
1½ lbs sirloin steak tips, trimmed
3 cups vegetable oil
¼ cup orange peel, 3 inch long, and sliced thin. (Use a vegetable peeler on the oranges and make sure that your strips contain some pith.)
1 Jalapeño chile, stemmed, seeded, and sliced thin lengthwise
3 TBS fresh ginger, grated
1 ½ TBS garlic, minced
½ tsp red pepper flakes
2 scallions, sliced thin on bias
Cut beef with grain into 2½- to 3-inch-wide lengths. Slice each piece against grain into ½-inch-thick slices. Cut each slice lengthwise into ½-inch-wide strips.
In a bowl, toss beef with 1 TBS soy sauce. Add cornstarch and toss until evenly coated.
Spread beef in single layer on wire rack set in rimmed baking sheet. Transfer sheet to freezer for 45 MINUTES or until meat is very firm but not completely frozen.
Whisk orange juice, molasses, sherry, vinegar, sesame oil, and remaining 2 TBS soy sauce together in a bowl.
Line second rimmed baking sheet with triple layer of paper towels. Heat vegetable oil in large Dutch oven over MEDIUM heat until oil registers 375°F.
Carefully add one-third of beef and fry, stirring occasionally to keep beef from sticking together for 1 ½ MINUTES or until golden brown. Using wire-mesh skimmer, transfer meat to paper towel–lined sheet.
Return oil to 375°F and repeat the process for 2 more batches. After frying, reserve 2 TBS frying oil.
Heat reserved oil in a nonstick skillet over MEDIUM HIGH heat until shimmering. Add orange peel and Jalapeño and cook for 1 ½ to 2 MINUTES or until about half of orange peel is golden brown.
Add ginger, garlic, and pepper flakes, cook for 45 SECONDS, stirring frequently or until garlic is beginning to brown.
Add sauce and cook for 45 SECONDS or until thickened, scraping up any browned bits. Add beef and scallions and toss.
Garnish with toasted sesame seeds and serve immediately.