My favorite parts of this photo are the flying snowball, that it is bigger than either of their heads, and the looks on both their faces. Johan is bracing himself!
January, 2011:
Orange Hangar Steak Stir Fry
1 lb Hangar or Skirt Steak, thinly sliced
Marinade:
2 Tbsp Sherry
2 Tbsp Soy Sauce
2 Tbsp Peanut Oil
2 Tsp Corn Starch
Sea Salt to taste
3 or 4 grinds fresh black pepper
Marinate for 15 minutes at room temperature, while you make rice & heat the wok.
2 Tbsp Peanut Oil
3 Tbsp Garlic
2 Tbsp Sherry
Splash Soy Sauce
Zest of 1 large Orange + ¼ of the fruit
1 small onion, finely chopped
2 Tsp Sugar
Sea Salt & Pepper to taste
Heat the oil until it sizzles, then add beef and stir fry for a couple of minutes, then remove. Reheat the wok and add onion, garlic & orange zest. Stir fry until the onion is translucent, then add sherry, soy sauce, salt and pepper. Take the ¼ orange and squeeze into the mixture. Add half the sugar, taste, and if it is too tart add more to taste. Return the beef to the wok and stir fry until beef is fully incorporated and at desired doneness. Remove from heat and let sit for 5 minutes, covered, while you plate the rice.