Orange beef with sun dried tomatoes

Yield: 5 Servings

Measure Ingredient
1 pounds Flank steak
2 tablespoons Brandy
2 tablespoons Soy sauce
1 tablespoon Cornstarch
1 tablespoon Corn oil
8 cups Water
2 tablespoons Sugar
¼ cup Finely julienned orange zest (from one large orange)
½ cup Sun-dried tomatoes (not oil packed)
½ cup Corn oil
4 \N Scallions; cut on diagonal into 1-inch pieces
2 \N Cloves garlic; chopped fine
2 tablespoons Peeled; finely julienned gingerroot
1 \N Jalapeno pepper; preferably red; chopped with seeds
¼ cup Chicken or beef stock
\N \N Coarse or kosher salt
\N \N Freshly ground pepper



Date: Tue, 16 Apr 1996 20:30:04 -0600 From: Cindy Wysocki <cysocki@...> This recipe is from Susanna Foo's cookbook, Chinese Cuisine which is a fairly new book that has wonderful recipes...needless to say, adjust the pepper-temp for your tastebuds and ENJOY...the recipe does take a bit of time but is worth each minute...please try! To marinate beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into ⅛ inch wide slices on the diagonal, cutting against the grain.

Mix the brandy and soy sauce in a bowl. Add the steak; mis. Ad the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. let sit at room temperature for 20 minutes up to 1 hour.

Meanwhile, cook the orange zest: Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes.

Drain, rinse under cold water, squeeze dry and set aside.

Soak the sun dried tomates in warm water for about 10 minutes, or until softened. Cut them into julienne.

In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees F). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well, set aside.

Remove all but 2 T. oil from the skillet. Add the orange zest, sun-dried tomatoes, scallions, garlic, gingerroot, and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden.

Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes, until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to platter and serve.


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