Yield: 1 Servings
|2 tablespoons||Soy sauce|
|2 pounds||Top round beef steak|
|4 cups||Plus 1 tablespoon water|
|¼ teaspoon||Freshly ground pepper|
|1 tablespoon||Peanut oil|
|2 tablespoons||Finely chopped fresh ginger|
|1 tablespoon||Chopped garlic|
|1 cup||Chicken broth|
|1||Red pepper; cut into strips|
|4||Green onions; cut into pieces|
|¼ teaspoon||Red pepper flakes|
|1 tablespoon||Chopped fresh cilantro|
1. With vegetable peeler, remove colored peel from 1 orange; cut peel into thin strips. With knife, cut off entire peel and pith from the 2 oranges and cut into segments, reserving juice. Combine 2 tablespoons orange juice, soy sauce and brandy in large shallow glass dish. Add steak and turn to coat. Cover and let stand 30 minutes.
2. Meanwhile, bring 4 cups water and sugar to boil in saucepan. Add peel and cook 5 minutes; drain.
3. Remove steak from marinade; reserve marinade. Pat steak dry; sprinkle with salt and pepper. Heat oil in large skillet over medium-high heat. Add ginger and garlic; cook 1 minute. Add steak and cook 7 minutes. Remove ginger and garlic; set aside. Turn steak; cook 6 to 7 minutes for medium-rare. Transfer steak to serving platter. Add broth to skillet, scraping up brown bits. Add red pepper, green onions, red pepper flakes and reserved ginger and garlic; cook 2 minutes. Dissolve cornstarch in remaining 1 tablespoon water in cup. Stir into dish with marinade; bring to boil. Add orange segments with remaining juice; cook 2 minutes. Stir in cilantro and orange peel. Makes 4 servings.
Prep time: 30 minutes plus standing Cooking time: 18 minutes Degree of difficulty: Easy
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@...] on Thursday, January 22, 1998 5:34 AM NOTES : FROM LHJ ONLINE This red-pepper-spiced steak provides a nutritious combination of iron and vitamin C.
Recipe by: LHJ Kitchen [lhjkitchen@...] Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 13, 1998