Star Anise Flank Steak, Watercress with Crispy Garlic and Orange Fennel Salad

Recipe courtesy Roger Mooking
TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • Star Anise-Orange Sauce
  • 1 tablespoon vegetable oil
  • 1 shallot, cut in half and sliced
  • 2 star anise, whole
  • 1 Thai red chile, slit lengthwise, seeded and kept in one piece
  • 2 cups store-bought orange juice
  • Zest and juice of 2 oranges
  • 1 tablespoon fresh smashed ginger
  • 1/2 cup sugar
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 2 whole star anise, ground in mortar and pestle
  • 1 tablespoon butter, cold
  • Kosher salt
    • Flank Steak
    • 1 flank steak, cut into 1/4-inch slices across the grain
    • 3/4 cup cornstarch
    • 2 tablespoons garlic powder
    • 1/2 teaspoon cayenne pepper
    • Watercress with Crispy Garlic, recipe follows
    • Orange Fennel Salad, recipe follows
    • Orange Fennel Salad
    • 3 oranges, peeled and segmented
    • 1/2 bulb fennel, thinly sliced
    • 1/4 red onion, thinly sliced
    • Watercress with Crispy Garlic
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, chopped
    • 2 bunches watercress, rinsed and dried
    • Kosher salt
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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. Deglaze 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.
    To make the Orange Fennel Salad:
    In a bowl, add the oranges, fennel, red onion, and vinegar. Season with salt and mix well. Add the fresh mint leaves and sliced almonds just before serving.

    To make the Watercress with Crispy Garlic:

    In a saute pan, heat the oil over high heat. Fry the garlic, tossing constantly, until golden brown, ensuring the garlic does not burn. Add the watercress and toss. Cook until just beginning to wilt, approximately 1 to 2 minutes. Season with salt.

    Explore More On

    All Topics

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Carnival Eats

    Get Cooking Channel on your TV.