(continued)

Orange beef is a classic Sichuan recipe in which beef is stir-fried in an infused oil made with oil made with dried orange peel anti dried hot peppers. I love dried orange peel in braised dishes, but I do not like the burnt it takes on in this preparation. When stir-frying, I prefer to use fresh orange zest which gives the finished dish a more delicate and refreshing flavor Sun-dried tomatoes add a slightly smoky note of complexity. I like to serve this in a sandwich with good bread, over white rice or wrapped in Peking Thin Pancakes.

• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/2 cup corn oil
• 4 scallions, cut on the diagonal into 1-inch pieces
• 2 garlic cloves, chopped fine
• 2 tablespoons peeled, finely julienned gingerroot
• I jalapeno pepper, preferably red, chopped, with seeds
• 1/4 cup chicken or beef stock
• Coarse or kosher salt
• Freshly ground pepper

Beef and Marinade

• I pound flank steak
• 2 tablespoons brandy
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon corn oil

Orange Zest

• 8 cups water
• 2 tablespoons sugar
• 1/4 cup finely julienned orange zest (from 1 large orange)

1. To marinate the beef: place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/4 inch-wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak: mix. Add the corn-starch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to 1 hour.

2. Meanwhile, cook the orange zest: Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry, and set aside.

3. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne.

4. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees F). Add the steak, using chop sticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside.

5. Remove all but 2 tablespoons oil from the skillet. Add the orange zest, sun-dried tomatoes, scallions, garlic, gingerroot and jalapeno. Cook over high heat for 1 to 2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring, for 3 minutes, until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve.