Ingredients Jump to Instructions ↓

  1. Ingredients: 1/2 cup sun-dried tomatoes (not oil-packed) 1/2 cup corn oil 4 scallions, cut on the diagonal into 1-inch pieces 2 garlic cloves, chopped fine 2 tablespoons peeled, finely julienned gingerroot 1 jalapeno pepper, preferably red, chopped, with seeds 1/4 cup chicken or beef stock Coarse or kosher salt Freshly ground pepper Beef and Marinade: 1 pound flank steak 2 tablespoons brandy 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon corn oil Orange Zest: 8 cups water 2 tablespoons sugar 1/4 cup finely julienned orange zest (from 1 large orange)

Instructions Jump to Ingredients ↑

  1. Preparation: To marinate the beef : place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/4 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 corn-starch 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 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 tomatoes 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 chop sticks 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, sun-dried tomatoes , scallions, garlic , gingerroot , 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. Serve this in a sandwich with good bread , over white rice or wrapped in Peking thin pancakes. Yield: 2 servings as a main course or 4 servings as a sandwich Source: Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook by Susanna Foo (Houghton Mifflin) Reprinted with permission.


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