Orange Beef with Sun-Dried Tomatoes
Yield
servingsPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, flank steak (london broil)
|
|
| 2 | tablespoons |
brandy
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
corn oil
|
|
| 8 | cups |
water
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
orange zest
finely julienned |
*
|
| ½ | cup |
sundried tomatoes
not oil packed |
|
| ½ | cup |
corn oil
|
|
| 4 | each |
scallions, spring or green onions
cut on diagonal in 1 inch pieces |
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | tablespoons |
ginger root
peeled, finely julienned |
|
| 1 | each |
jalapeño pepper
preferably red, chopped with seeds |
*
|
| ¼ | cup |
stock
chicken or beef |
|
| 1 | x |
kosher salt
or kosher |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 3E+1 | ml |
brandy
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
corn oil
|
|
| 1.9 | l |
water
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
orange zest
finely julienned |
*
|
| 118 | ml |
sundried tomatoes
not oil packed |
|
| 118 | ml |
corn oil
|
|
| 4 | each |
scallions, spring or green onions
cut on diagonal in 1 inch pieces |
|
| 2 | cloves |
garlic
finely chopped |
|
| 3E+1 | ml |
ginger root
peeled, finely julienned |
|
| 1 | each |
jalapeño pepper
preferably red, chopped with seeds |
*
|
| 59 | ml |
stock
chicken or beef |
|
| 1 | x |
kosher salt
or kosher |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise.
Cut into ⅛ inch wide slices on the diagonal, cutting against the grain.
Mix the brandy and soy sauce in a bowl.
Add the steak; mix.
Add 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 or up to one 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 tomatoes in warm water for about 10 minutes, or until softened.
Cut them into julienne pieces.
In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees).
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 tablespoons oil from the skillet.
Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno.
Cook over high heat for 1 to 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 a platter and serve.
