Orange Beef with Sun-Dried Tomatoes

Orange Beef with Sun-Dried Tomatoes
Orange Beef with Sun-Dried Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

Directions

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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