Easy Asian Steak

Easy Asian Steak

 

1 1/2 tsp vegetable oil

1 lb blade or cross rib simmering steak

3/4 cup orange juice

3 tbsp EACH soy sauce and ketchup

1 1/2 tbsp gingerroot, grated

1/4 tsp dried chili peppers

1 1/2 tsp cornstarch

 

In a medium oven proof skillet (wrap skillet handle in foil if not oven proof) heat oil over medium high heat; brown steak, about 2 minutes on each side. Meanwhile, mix remaining ingredients except cornstarch; pour over steak. Remove from heat; cover and simmer in a 325 degree F oven for 1 1/4 hours or until tender. Remove steak to cutting board; place skillet over medium heat; mix cornstarch with 1 tsp water until smooth, stir into skillet and bring to a boil for one minute. Slice steak into think strips. Serve over wide rice or chinese noodles or fettucini. Toss noodles with sauce and top with steak.

 

Recipe Notes: While I do have an oven proof skillet I still moved the steak to a covered casserole dish and cooked it in that. Don't ask me why, but I don't like using my skillet in the oven. In the end this recipe was deemed okay. Mike thought the orange was a bit over powering and I had to agree. Also I had purchased two different steaks, one being much leaner than the other and we both agreed the steak with more marbling tasted better than the leaner cut. I figured I had pushed my luck enough with Mike I served this with mashed potatoes rather than noodles. Even still I don't think it was good enough to make our "regular rotation" cut.

Done