Hunan Grilled Steak
Sherry, like most wines, will alter in flavor and color if not sealed well. Save leftover sherry by using a vacuum stopper available at a gourmet store or specialty market. Properly sealed sherry will last 1 year.
1 1/2 lb flank steak
3 Tbsp dry sherry or chicken broth
3 1/2 Tbsp cornstarch
3 Tbsp vegetable oil, divided
3 Tbsp soy sauce
2 green onions, cut to 1/2 inch lengths
2 tsp grated fresh ginger or 1/2 teaspoon ground ginger
1 Tbsp sugar
1/2 tsp cayenne pepper
Preheat grill or broiler. Place steak in a large baking dish. Combine sherry, egg white and cornstarch; stir until smooth. Stir in 2 tablespoons oil. Coat steak with mixture.
Combine remaining oil, soy sauce, green onions, orange peel, ginger, sugar and cayenne pepper. Divide mixture between 2 small bowls; set 1 bowl aside.
Grill or broil steak over medium heat, turning and brushing with soy sauce mixture. Cook for 10 minutes for medium, or until desired doneness.
Remove steak from heat; slice diagonally into strips. Top with reserved soy sauce mixture.
Need a fast dinner idea? Cook extra steak and add the leftovers to your favorite Oriental soup.