Orange Beef With Sun-Dried Tomatoes

* Exported from MasterCook *

ORANGE BEEF WITH SUN-DRIED TOMATOES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Ethnic Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Orange zest,finely julienned
From 1 lg. orange
1/2 c Sun-dried tomatoes(NOT oil
-packed)
1/2 c Corn oil
4 Scallions,cut on the diag.
Into 1-inch pieces
2 cl Garlic, chopped fine
2 tb Peeled,finely julienned
Ginger root
1 Jalapeno pepper,preferably
-red, chopped, with seeds
1/4 c Chicken or beef stock
-coarse or kosher salt
-freshly ground pepper

Source: Susanna Foo Chinese Cuisine

To marinate the beef: Place the flank steak on a flat
surface and cut in half lengthwise. Cut into 1/8" 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 Tbl. oil from the skillet. Add the
orange zest, sundried tomatoes, scallions, garlic,
ginger root 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 a platter and serve.

Serves 2 as a main dish with rice or 4 in sandwiches
with good bread.

Cook's tip: When stir-frying meat, marinate the slices
in a mixture of soy sauce, brandy and cornstarch, then
mix in a little oil. Adding some oil at this point and
in this order is very important, for when the pieces
of meat are later cooked in hot oil, they will
separate easily.

The meat should be seared over very high heat to seal
in the juices.

This quick-cooking technique keeps the outside well
brown and crisp, while the inside stays moist.

From the recipe files of suzy@gannett.infi.net



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