Super tasty stir fry from Fine Cooking 101 Quick & Delicious Recipes Fall 2003, pg 71, by Jennifer Bushman
Equipment
- 1 wok or saute pan
Ingredients
- 1-1½ lb flank steak trimmed
- 10 tbsp low-salt soy sauce divided
- 3 tbps dry sherry divided
- 2 tbsp light brown sugar packed
- 2 tbsp cornstarch
- 3 scallions thinly sliced rings, green and white
- 2 tbsp garlic minced
- 1 tbsp ginger minced
- 1 cup chicken broth
- 2 tbsp balsamic vinegar
- 1 tbsp granulated sugar
- 3 tbsp olive oil divided
- 1½ cup fresh snow peas trimmed and cut in half crosswise
- 1 tsp orange zest finely grated
Instructions
- Cut the steak lengthwise (with the grain) into several long strips about 2 inches wide. Holding your knife at a sharp angle to the board, cut each strip crosswise (against the grain) into ⅛ inch slices. In a large bowl, whisk together ½ cup of the soy sauce, 2 Tbs of the sherry, the brown sugar, and the cornstarch. Add the beef and toss to coat each slice.
- In a small bowl, combine the scallions, garlic, and ginger and set aside. In another small bowl, combine the chicken broth, vinegar, sugar, the remaining 2 Tbs soy sauce, and 1 Tbs sherry, and set aside.
- In a saute pan or wok over medium-high heat, heat 2 Tbs of the olive oil. When the oil is hot enough to sizzle a scallion ring, add half of the beef and cook, tossing often, until it's slightly firm to the touch and has no traces of pink, 3 minutes. Using a slotted spoon, transfer the beef to a large plate.
- Cook the remaining beef in the same way and reserve with the first batch. Add the remaining 1 Tbs olive oil and the scallion mixture to the pan and cook, stirring, until the mixture is fragrant but not browned 20-30 seconds.
- Stir the chicken broth mixture and add it to the pan, Raise the heat to high, scrape the pan with a wooden spoon, and cook for 2 minutes. Reduce the heat to medium, add the snow peas, and cook until they're crisp-tender, about 3 minutes. Return the beef to the pan and stir in the orange zest. Toss to heat through and serve.
Notes
Much better that the orange beef at your local Chinese place, this has a more sophisticated taste. The balsamic vinegar combined with the garlic, ginger and orange make for a slightly sweet and very deep flavor - and the dish has great contrasting textures. Serve with steamed white rice.
I have switched the snow peas for sugar snap peas and cooked them a bit longer, also quite good ;)