Beef with Orange Chili Sauce
Jennifer Lande
Warn people not to eat the chilies as they are very hot. Serve with steamed white rice.
ingredients
- 1/3 cup chicken stock
- 2 tablespoons soy sauce
- finely grated zest of 1 orange and segemented
- 2 teaspoons cornstarch
- 4 tablespoons vegetable oil
- 12 small dried rd chili peppers
- 1 carrot, cut into thin 1/2 inch long strips
- 1/2 small red bell pepper, cut into thin 1/2 inch strips
- 1 lb flank steak, sliced in half and then thin strips (2x3/4inch)
- 3 spring onions, thinly sliced
directions
- 1
Sauce:
- 2
combine chicken stock, soy sauce, orange zest and cornstarch in a small bowl. Stir to dissolve cornstarch and set aside.
- 3
In wok or frying pan warm 1 tablespoon of oil. Add chilies, until dark red (1 min). Transfer to a bowl and set aside.
- 4
Raise the heat to high and add 1 tablespoon oil. Add carrot and bell pepper. Toss frequently and cook until soft about 2 minutes. Add to the bowl with the chilies.
- 5
Add another tablespoon of oil to the pan. Add half the beef strips and cook 2-3 minutes, until browned but still slightly pink in center. Add cooked beef to bowl with chilies. Add remaining tablespoon of oil and cook the rest of the beef.
- 6
Return everything in the chili bowl to the pan. Stir in the reserve sauce and toss until sauce begins to thicken, about 2 minutes. Stir in the orange segments and green onions. Serve immediately.
Source: Jennifer Lande
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