Recipe - Orange Beef With Sun Dried Tomatoes

BEEF AND MARINADE
1 pound Flank steak
2 tablespoon Brandy
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Corn oil

ORANGE ZEST
8 cup Water
2 tablespoon Sugar
One fourth cup Finely julienned orange zest
(from one large orange)
One half cup Sundried tomatoes (not oil
packed)
One half cup Corn oil
4 Scallions; cut on diagonal
into 1inch pieces
2 Cloves garlic; chopped fine
2 tablespoon Peeled; finely julienned
gingerroot
1 Jalapeno pepper; preferably
red; chopped with seeds
One fourth cup Chicken or beef stock
Coarse or kosher salt
Freshly ground pepper

Date: Tue, 16 Apr 1996 20:30:04 0600

From: Cindy Wysocki cysocki@trail.com
This recipe is from Susanna Foo's cookbook, Chinese Cuisine which is a
fairly new book that has wonderful recipes...needless to say, adjust the
peppertemp 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, sundried
tomatoes, scallions, garlic, gingerroot, and jalapeno. Cook over high heat
for 12 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.

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