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orange zest orange juice honey soy sauce fresh ginger garlic sesame oil red pepper salt cornstarch vegetable oil
Viewed: 58 - Published at: 3 years agoIngredients
- 1 tablespoon minced orange zest
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 top round steak (about 1 1/4 pounds), cut 1 inch thick
- 1/2 teaspoon salt
- 1/3 cup plus 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
Method
- Combine the orange zest, juice, honey, soy sauce, ginger, garlic, sesame oil, and red pepper flakes in a shallow nonreactive dish or pan just large enough to hold the steak.
- Stir well and add the meat.
- Cover with plastic wrap and marinate for 1 1/2 hours at room temperature or for up to 12 hours in the refrigerator, turning the meat once.
- When ready to cook, combine the salt and 1/3 cup cornstarch in a shallow pan.
- Remove the steak from the marinade, pat dry, and dredge in the cornstarch mixture until coated on both sides.
- Set aside.
- Strain the marinade, reserving the liquid.
- Heat the oil in a large skillet over medium-high heat until the oil shimmers.
- Add the steak and cook until seared and well browned on one side, about 5 minutes.
- Turn and cook 5 minutes more for medium-rare or 6 minutes for medium.
- Transfer the steak to a cutting board and let it rest for 5 minutes.
- Pour the oil from the skillet and return to a burner.
- Stir 1 tablespoon of the marinade in a small bowl with the remaining 2 teaspoons cornstarch.
- Pour the remaining marinade into the skillet, add the cornstarch mixture, and whisk over medium heat until the mixture thickens, about 2 minutes.
- Cut the steak on the bias across the grain into 1/4-inch slices.
- Return the slices to the skillet and turn to coat with sauce.
- Serve at once.
