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posted: 1/13/2010 12:01 AM

Beef Stir-fry

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  • Photo: Paul Brissman


1 cup fresh orange juice

2 teaspoons Asian sesame oil

2 cloves garlic, peeled and chopped

5 tablespoons olive oil, divided

2 pounds flank steak, cut into 1/2-inch strips

1 tablespoon cornstarch

1 red onion, peeled and thinly sliced

2 teaspoons curry powder

2 tomatoes, chopped

2 tablespoons soy sauce

1 tablespoon chopped parsley

2 tablespoons chopped cilantro

Salt and freshly ground black pepper

Combine the orange juice, sesame oil, garlic and 2 tablespoons of the olive oil in a large bowl. Add the steak, and turn to coat. Cover with plastic wrap, and refrigerate for at least 20 minutes and up to 2 hours.

Strain the marinade from the steak, reserving 2 tablespoons and discarding the rest. In a small bowl, mix the reserved marinade and cornstarch. Set aside.

Heat the remaining 3 tablespoons of olive oil in a wok or large skillet over high heat. Add the onion and curry powder, and cook for 3 minutes. Then add the beef, and cook for about five minutes. Add the marinade mixture, the tomatoes and soy sauce. Bring to a boil, and cook until the sauce thickens, about one minute. Remove from the heat, and add the parsley and cilantro. Season with salt and pepper, and serve.

Serves six.

"New American Table" by Marcus Samuelsson (2009 Wiley)