Serves 4

750g (1 1/2 lb) flank steak

3 cloves garlic, minced

125ml (1/2 cup) fresh orange juice

1 tablespoon grated orange zest

3 tablespoons soy sauce

2 teaspoons grated fresh ginger

500ml (2 cups) basmati or jasmine rice

50ml (1/4 cup) vegetable oil

125ml (1/2 cup) triple sec

4 small red chilies, finely chopped

1/2 cup chopped fresh basil

2 green onions, white and green part, sliced diagonally

Trim flank steak of any excess fat and slice across the grain into 1-cm (1/4-inch) strips.  Place strips in shallow baking dish.  Combine garlic, orange juice, zest, soy sauce and ginger and pour half the marinade over steak strips.  Cover and refrigerate for at least 3 hours or overnight, if possible.  Set aside remaining marinade.  Meanwhile, prepare rice according to package instructions and keep warm. 

Heat oil in a large skillet over medium-high heat and add steak, working in batches, making sure not to overcrowd the pan.  Cook, stirring constantly until lightly browned, about 8 to 9 minutes.  Add reserved marinade, triple sec, chilies and basil to steak mixture.  Cook until slightly thickened, about 1 to 2 minutes.  Serve over rice and garnish with green onions.

The Culinary Chase's Note:  In my experience eating Thai food I don't recall having orange juice from food stalls or restaurants in Bangkok.  Perhaps orange juice appeals to a wider 'westernized' audience.  But in any case, the taste factor is huge and the triple sec does add a bit of sweetness to the dish.