For the star anise-orange sauce:
Heat the oil in a saute pan over medium-high heat. Saute the shallots
, tossing until they are golden brown, approximately 1 to 2 minutes. Add the whole star anise and chile
with the fresh orange juice. Add the ginger and sugar, stir. Reduce the sauce over medium-high heat until a syrup consistency, approximately 5 minutes. Strain
into a smaller saucepan
, and return to the stove. Add the fish sauce
, soy sauce
, ground star anise and orange zest
. Cook over medium-low heat until the orange zest is tender, approximately 2 minutes. Remove from the heat, add the butter, stir to incorporate. Season the mixture with salt.
For the flank steak:
In a large, wide-based pot, heat the oil to 365 degrees F. Prepare a sheet tray lined with paper towel.
Place the cornstarch
, garlic powder, cayenne pepper
, salt, black pepper, and half of 1 ground star anise in a bowl. Lightly dredge
the flank steak slices in the cornstarch mixture in batches.
Fry the flank steak slices in batches. Remove the steak from the oil and place on a lined tray. Fry the remaining flank steak
, repeating the process. Place the flank steak in a large bowl, toss with the Star Anise Orange Sauce and season with the other half of the ground star anise and salt.