Orange Beef with Sun Dried Tomatoes

5 Servings

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Orange Beef with Sun Dried Tomatoes Ingredients

BEEF AND MARINADE	1/2 c Sun-dried tomatoes (not oil
1 lb Flank steak	1/2 c Corn oil
2 tb Brandy	4 Scallions; cut on diagonal
2 tb Soy sauce	2 Cloves garlic; chopped fine
1 tb Cornstarch	2 tb Peeled; finely julienned
1 tb Corn oil	1 Jalapeno pepper; preferably
ORANGE ZEST	1/4 c Chicken or beef stock
8 c Water	Coarse or kosher salt
2 tb Sugar	Freshly ground pepper
1/4 c Finely julienned orange zest

Instructions for Orange Beef with Sun Dried Tomatoes

Date: Tue, 16 Apr 1996 20:30:04 -0600 From: Cindy Wysocki This recipe is from Susanna Foos 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized

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