Orange Beef with Sun-Dried Tomatoes
Orange beef with sun-dried tomatoes: a Chinese-Italian fusion stir-fry with brandy-marinated flank steak, candied orange zest, sun-dried tomatoes, ginger, garlic, and jalapeno. Restaurant-style technique at home.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
95 minThis is a chef-driven take on classic Chinese orange beef that swaps the syrupy sweet sauce for a savory, deeply complex finish using sun-dried tomatoes and candied orange zest. The combination sounds unusual but works beautifully: the sun-dried tomatoes add chewy umami pockets that fill the role of orange peel in the Sichuan original, while the briefly-blanched orange zest brings just enough sweetness without making the whole dish dessert-like.
The brandy and soy marinade with cornstarch is the classic Chinese velveting technique. The cornstarch coats the beef, then the oil emulsifies in to seal the surface, so when the beef hits the hot wok it sears quickly without releasing moisture, staying tender and silky inside.
Flank steak sliced very thin against the grain is essential. Slicing with the grain gives chewy, tough beef no matter how briefly you cook it.
Chef Tips
- Freeze the steak for 15 minutes before slicing for cleaner, thinner cuts.
- Boil the orange zest in sugar water for exactly 5 minutes. Longer turns it candied; shorter leaves it bitter.
- Use a wok or wide skillet that gets very hot. Crowded pans steam the beef instead of searing it.
- Have all ingredients prepped and within arm’s reach before you start cooking. Stir-fry moves fast.
Variations
- Substitute beef sirloin or skirt steak for the flank.
- Add sliced bell peppers or snap peas with the aromatics for added vegetables.
- Use a dried red chili instead of jalapeno for more authentic Sichuan heat.
Serve over jasmine rice or with steamed greens.
Ingredients
Directions
To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise.
Cut into ⅛ inch 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 tablespoons oil from the skillet.
Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno.
Cook over high heat for 1 to 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.
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