Prep 15 mins
Cook 20 mins
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.
- 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
- Pierce meat all over with fork or tenderizer.
- 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.
- Marinate overnight.
- Drain off and reserve marinade.
- Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
- Remove meat from grill and place on covered platter to rest for 5 minutes.
- Bring reserved marinade to a boil for 3 minutes.
- Stir in 1/2 tablespoon cornstarch and simmer until thickened.
- Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
- Serve with rice.