Saturday, October 16, 2010
Citrus Ginger Beef
1 - 1 1/2 lb of flank steak, sliced very thin, against the grain
zest of 1 orange + juice of 1 orange
2 inch knob of ginger, pealed and sliced into discs
3 tbsp soy sauce + 2 tbsp soy sauce
3 tbsp Amontillado sherry
1 tbsp peanut or canola oil
1 tsp toated sesame seeds
2 scallions, thinly sliced at an angle
In a large bowl take the sliced beef and coat it with the corn starch. Add the soy sauce, sherry, and half the zest of the citrus. Toss to coat evenly. Let marinate for 30 minutes, toss around each 10 minutes.
In another bowl combine the other half of the citrus zest, the rest of the sherry, soy, red pepper flakes, and hoisin. Put aside.
Heat 1 tbsp of the canola oil to very high heat in either a wok or a large deep saute pan. Saute the hericot vert for a few minutes in the oil till they blister a bit. Take out with a slotted spoon and place in a bowl lined with paper towels to absorb the oil. Heat the same pan on high and add another 1 tbsp of oil till it smokes. Add the sliced ginger and let it infuse the oil. Add the beef 30 seconds later with all of the juice. Saute for at least 2 minutes, until the beef has nice sear on one side. Stir it all up and let it cook for another 1-2 minutes. Add the reserved sauce and let it cook till it gets thick. Add the scallions and sesame seeds and serve while hot. Squeeze a bit more orange juice on top at the end.