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 |
BEEF AND MARINADE
ORANGE ZEST
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.
CHILE-HEADS DIGEST V2 #296
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .