Grilled Orange Ginger Beef |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 7 |
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Versatile and zingy... can be made hotter to indulge fiery appetites, and leftovers are yummy on oriental noodle salads. Not a no-no for the calorie counter... simply cut down on the garnishes and sauce served. Ingredients:
3 1/2 lbs chuck steaks, cut about 1 to 1 1/2 inch thick |
1 cup frozen orange juice concentrate, thawed |
1 cup soy sauce |
5 dried thai chiles |
3 garlic cloves, minced & crushed |
1/2 teaspoon chili paste |
1/2 teaspoon hot pepper sesame oil |
1 teaspoon dried orange peel |
1/2 teaspoon crushed red pepper flakes |
2 teaspoons grated fresh ginger |
1 tablespoon brown sugar |
1/2 tablespoon cornstarch |
1/2 cup hot & spicy peanuts, crushed |
3 green onions, thinly sliced |
Directions:
1. Pierce meat all over with fork or tenderizer.
2. Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
3. Marinate overnight.
4. Drain off and reserve marinade.
5. Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
6. Remove meat from grill and place on covered platter to rest for 5 minutes.
7. Bring reserved marinade to a boil for 3 minutes.
8. Stir in 1/2 tablespoon cornstarch and simmer until thickened.
9. Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
10. Serve with rice.
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