I made this recipe as written, other than doubling the sauce, adding red pepper flakes to taste and chopped onion and using marmalade rather than so much sugar. It was very authentic-tasting -- perfect balance or sweetness, orange and garlic/ginger. For those who found the cornstarch gummy, I would suggest that you really shake off all the excess and brown extremely well. I used a wok, but with only about an inch of peanut oil in the bottom and browned the meat in small batches and drained well. I made this for a Chinese New Year's banquet with seven courses and cooked the meat several hours in advance, along with prepping the seasonings and chopping the onion. I left the meat out on the counter, not refrigerated, to keep the crispiness. I had some cornstarch in the bottom of the wok when I finished browning the meat, so I completely wiped out that oil and cornstarch. When I was ready to finish preparing the dish, I added peanut oil back into the wok, stir-fried the onion and aromatics, then tossed the beef back in -- even prior to adding the sauce. The meat stayed nice and crispy, just as it should be!
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I made this recipe as written, other than doubling the sauce, adding red pepper flakes to...