*  Exported from  MasterCook  *
 
                    ORANGE BEEF WITH SUN-DRIED TOMATOES
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Ethnic                           Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Flank steak
    2       tb           Brandy
    2       tb           Soy sauce
    1       tb           Cornstarch
    1       tb           Corn oil
    8       c            Water
    2       tb           Sugar
      1/4   c            Orange zest,finely julienned
                         From 1 lg. orange
      1/2   c            Sun-dried tomatoes (NOT oil
                         -packed)
      1/2   c            Corn oil
    4                    Scallions,cut on the diag.
                         Into 1-inch pieces
    2       cl           Garlic, chopped fine
    2       tb           Peeled,finely julienned
                         Ginger root
    1                    Jalapeno pepper,preferably
                         -red, chopped, with seeds
      1/4   c            Chicken or beef stock
                         -coarse or kosher salt
                         -freshly ground pepper
 
   Source: Susanna Foo Chinese Cuisine
   
   To marinate the beef: Place the flank steak on a flat
   surface and cut in half lengthwise. Cut into 1/8 wide
   slices on the diagonal, cutting against the grain.
   
   Mix the brandy and soy sauce in a bowl. Add the steak;
   mix. Add 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 or up to one
   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
   pieces.
   
   In a large skillet or a wok, heat the oil until it is
   very hot, almost smoking (350 degrees). 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 Tbl. oil from the skillet. Add the
   orange zest, sundried tomatoes, scallions, garlic,
   ginger root and jalapeno. Cook over high heat for 1-2
   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.
   
   Serves 2 as a main dish with rice or 4 in sandwiches
   with good bread.
   
   Cook’s tip: When stir-frying meat, marinate the slices
   in a mixture of soy sauce, brandy and cornstarch, then
   mix in a little oil. Adding some oil at this point and
   in this order is very important, for when the pieces
   of meat are later cooked in hot oil, they will
   separate easily.
   
   The meat should be seared over very high heat to seal
   in the juices.
   
   This quick-cooking technique keeps the outside well
   brown and crisp, while the inside stays moist.
   
   From the recipe files of suzy@gannett.infi.net
  
 
 
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