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Semi-Homemade Cooking 2 by Sandra Lee

servings 4
prep time 10 minutes
cooking time about 20 minutes


    1½ pounds flank steak, cut into 1 -inch strips
    Salt and pepper
    1/2  cup all-purpose flour
    Vegetable oil, for frying

    1  teaspoon bottled minced garlic, McCormick
    1  tablespoon canola oil. Wesson
    1/2  cup orange marmalade, Smucker's
    1  cup low-sodium beef broth, Swanson
    10 small dried Thai chiles
    1  teaspoon low-sodium soy sauce, Kikkoman
    2  teaspoons cornstarch


1. For beef, season flank steak strips with salt and pepper, then toss with flour. Shake off excess flour.

2. In a large skillet, heat 1/4 to 1/2 inch vegetable oil to 365 degrees F. Working in batches, fry flour-coated steak strips until golden brown, about 3 to 4 minutes. (Do not crowd pan.) Drain on paper towels. Set aside and keep warm.

3. For sauce, in a medium saucepan over medium heat, saute garlic in canola oil until fragrant. (Do not let garlic brown.) Add orange marmalade, 1/2 cup of beef broth, the chiles, and soy sauce. Bring to boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to simmer for 3 to 4 minutes until sauce thickens. Pour sauce over beef and serve.

Serving Idea: Serve on a bed of frisee and crispy fried rice noodles. Garnish with strips of orange peel.

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