Name: Orange Beef with Sun Dried Tomatoes
Ingredients: 1 lb Flank steak; 2 tb Brandy; 2 tb Soy sauce; 1 tb Cornstarch; 1 tb Corn oil; 8 c Water; 2 tb Sugar; 1/4 c Finely julienned orange zest (from one large orange); 1/2 c Sun-dried tomatoes (not oil packed); 1/2 c Corn oil; 4 Scallions; cut on diagonal into 1-inch pieces; 2 Cloves garlic; chopped fine; 2 tb Peeled; finely julienned gingerroot; 1 Jalapeno pepper; preferably red; chopped with seeds; 1/4 c Chicken or beef stock; Coarse or kosher salt; Freshly ground pepper

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	5	Servings

INGREDIENTS

1	lb	Flank steak
2	tb	Brandy
2	tb	Soy sauce
1	tb	Cornstarch
1	tb	Corn oil
8	c	Water
2	tb	Sugar
1/4	c	Finely julienned orange zest (from one large orange)
1/2	c	Sun-dried tomatoes (not oil packed)
1/2	c	Corn oil
4		Scallions; cut on diagonal into 1-inch pieces
2		Cloves garlic; chopped fine
2	tb	Peeled; finely julienned gingerroot
1		Jalapeno pepper; preferably red; chopped with seeds
1/4	c	Chicken or beef stock
		Coarse or kosher salt
		Freshly ground pepper

INSTRUCTIONS

BEEF AND MARINADE
ORANGE ZEST
Date: Tue, 16 Apr 1996 20:30:04 -0600
From: Cindy Wysocki <cysocki@trail.com>
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 1/8 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, http://www.erols.com/hosey.

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