| 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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