Instructions: Fairly new book that has wonderful recipes...needless to say, adjust the pepper-temp for your tastebuds and ENJOY...the recipe does take a bit of time but is worth each minute...please try!

To marinate beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8 inch wide slices on the diagonal, cutting against the grain.

Mix the brandy and soy sauce in a bowl. Add the steak; mis. Ad the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. let sit at room temperature for 20 minutes up to 1 hour.

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.

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

In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees F). Add the steak, using chopsticks 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.

Remove all but 2 T. oil from the skillet. Add the orange zest, sun-dried tomatoes, scallions, garlic, gingerroot, and jalapeno. Cook over high heat for 1-2 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 platter and serve.

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