Ginger and jalapeno give a touch of spicy Sichuan flavor to orange beef flank steak. The quick brandy and soy sauce marinade takes only an hour to flavor the beef. Serve this in a sandwich with good bread, over white rice or wrapped in Peking thin pancakes.
Prep Time: 1 hours, 15 minutes
Cook Time: 25 minutes
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)
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.
