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Orange Beef with Sun-Dried Tomatoes

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Ingredients

  • 1 pound flank steak, cut into 1/8" slices on the diagonal
  • 2 tablespoons brandy
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon corn oil
  • 1/4 cup finely julienned orange zest, boiled in 4 cups of water
  • with 2 tablespoons of water in it, then drained
  • 1/2 cup sun-dried tomatoes, softened, and cut on the julienne
  • 5-6 tablespoons corn oil
  • 4 scallions, cut on the diagonal into 1" pieces
  • 2 garlic cloves, chopped fine
  • 2 tablespoons peeled, finely-julienned gingerroot
  • 1 jalapeno pepper, chopped, with seeds
  • 1/4 cup beef stock
  • Salt
  • Freshly-ground pepper
  • Thick-crusted French bread, or similar loaf, sliced 1/4" thick on
  • the diagonal.

Details

Preparation

Step 1

Mix the brandy and soy sauce in a bowl. Add the beef and mix, then add
the cornstarch and mix well to coat. Add the 1 tablespoon of corn oil
and mix well to separate the pieces of meat. Set aside.

In a large skillet or wok, heat 3-4 a tablespoon of the oil until very
hot, then add the steak, separating the pieces as they cook. When they
are golden on the outside, but still pinkish on the inside, remove them
and keep them warm while you finish the sauce.

While the beef is cooking, start the sauce: Add 2 tablespoons of the
corn oil to a hot skillet or saucepan. Add the orange zest, sun-dried
tomatoes, scallions, garlic, gingerroot and jalapeno. Cook over high
heat for 1-2 minutes, stirring, until the garlic is golden brown.

Return the beef to the skillet, add the stock and stir well, cooking,
for about 3 minutes, until all of the liquid has evaporated. Season to
taste with the salt and pepper. Serve over thin slices of the sliced
French bread.

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