Wednesday, February 17, 2010

Ginger/Blood Orange Pepper Steak

I had half a pound of round steak in the freezer waiting for inspiration to strike. It never really did. I looked around on-line, and in cookbooks and once again cobbled something together. Mr. ETB was the only one who ate it, and he enjoyed it. I'll take him at his word.

I served this over homemade noodles because I was turning leftover salmon patties into a sort of glorified Salmon ala King, (except it was in a creamy saffron sauce, rather than a tin of cream of mushroom soup) and had noodles. I do think this would be just dandy over rice.

You can use less stem ginger than I did, and adjust the vegetable to whatever you have. Broccoli would be delicious. It would also make sense to use more meat if making this for more than one person to eat over two meals. A pound of beef would be acceptable, conversely, this could easily be stretched with the inclusion of more vegetables. Do as you like.

You Will Need:

3/4 cup orange juice ( I used blood oranges)
1 tbsp. soy sauce
4 tbsp. finely chopped stem ginger
3 garlic cloves, minced
A sprinkle of red pepper flakes
1/2-1 lb. round steak, sliced very thin in strips (this is easier if meat is still slightly frozen)
1 tbsp. sesame oil
3 tbsp. cooking oil ( I used corn)
1 cup thinly sliced carrots
1 cup sliced red bell pepper
1 cup cooked fresh soybeans
1 cup sliced shallots
1 cup sliced celery
1 tbsp. honey
1 teaspoon cornstarch
toasted sesame seeds for garnish

An hour before cooking, prepare marinade by mixing orange juice, soy sauce, ginger, garlic, and red pepper together. Add beef and combine well. cover and chill 1 hour.

In a large wok or pan, heat the oils over medium/high heat and cook the beef (reserve marinade) until it browns-about four minutes. remove to a plate. Add the vegetables and cook until softened to your taste. Mix the marinade with honey and cornstarch until smooth. Add to vegetables and turn heat to high. Cook about a minute until thickened. Reduce heat and return the beef to the pan. Cook a few minutes longer until done. Serve hot over noodles or rice. Toss with toasted sesame seeds.

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