| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 5 | Servings |
INGREDIENTS
| 1 | lb | Flank steak |
| 2 | T | Brandy |
| 2 | T | Soy sauce |
| 1 | T | Cornstarch |
| 1 | T | Corn oil |
| 8 | c | Water |
| 2 | T | 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 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 71.7mg
Sodium: 636.2mg
Potassium: 714.8mg
Carbohydrates: 30.6g
Fiber: 6.9g
Sugar: 9.4g
Protein: 31.7g