Mongolian Beef with Rice and Steamed Orange Cake

Steamed Orange Cake

• 4 oz unsalted butter, cubed, plus extra to grease
• 6 tbsp orange marmalade, divided
• 2 tbsp honey
• 1 orange, preferably organic, thinly sliced in half-moons
• 2 ½ oz raw almonds
• 4 oz sugar
• 4 oz all-purpose flour
• 2 large eggs
• ½ tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ⅛ tsp salt

Rice

• 1 tsp sesame oil
• 6 green onions, cut into pieces
• 5 garlic cloves
• 1 oz ginger, peeled, cut into pieces
• 30 oz water
• 3 ½ oz hoisin sauce
• 2 ½ oz soy sauce, light
• 2 oz brown sugar
• 2 oz Chinese cooking wine
  of 2 oz mirin
• 6 oz jasmine rice

Mongolian Beef

• 12 oz broccolini, trimmed, halved lengthwise
• 28 oz prime beef sirloin, sliced (2 in. x ¼ in.)
• 1 tbsp all-purpose flour
• 3 green onions, thinly sliced
• 1 tsp sesame seeds, for garnish