Ingredients

• 1-1/2  pounds flank steak, cut into 1-inch strips
•   Salt and pepper
• 1/2  cup all-purpose flour
•   Vegetable oil, for frying
• 1  tablespoon canola oil, Wesson
• 1  teaspoon minced fresh garlic, McCormick
• 1/2  cup orange marmalade, Smucker's
• 1  cup low-sodium beef broth, Swanson
• 10  small dried Thai chiles
• 1  teaspoon low-sodium soy sauce, Kikkoman
• 2  teaspoons cornstarch

Directions

1. Season flank steak strips with salt and pepper, then toss with flour. Shake off excess flour.

2. Add oil to a large skillet until 1/4 to 1/2 inch deep. Heat oil to 365 degree F. Working in batches, fry flour-coated steak strips until deep golden brown, about 3 to 4 minutes. (DO NOT crowd pan.) Drain on paper towels. Set aside and keep warm.

3. For sauce, in a medium saucepan over medium heat, saute garlic in oil until fragrant. (Do not let the garlic brown.) Add orange marmalade, 1/2 cup beef broth, the chiles, and soy sauce. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to simmer for 3 to 4 minutes until sauce thickens.

4. Pour sauce over beef and serve. Makes 4 servings.