Home Cooks > Recipes > Sichuan Style Orange Beef
Yield: Makes 6 Servings
2-1/2 pounds flank steak
2 tablespoons grated orange zest
2/3 cup juice
1/3 cup Kikkoman Soy Sauce
3 tablespoons toasted sesame oil
2 tablespoons honey
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
15 ounces fresh sugar snap peas, strings removed
3 green onions, sliced thin
4 cups cooked rice for serving
- Trim steak. Then cut in thirds lengthwise, and finally slice crosswise into 1/4 inch thick pieces.
- In small bowl, whisk together orange zest, juice, Kikkoman Soy Sauce, honey, garlic, and red pepper flakes.
- In a large, 12-inch nonstick skillet or pan add steak and 1/2 cup of orange juice mixture. Cook over medium-high heat, stirring often, until liquid evaporates and steak has caramelized, about 13-15 minutes. Remove steak from skillet and place on plate.
- While skillet is still on medium-high heat, add remaining orange juice mixture to pan. Bring to a low boil and cook about 5 minutes to reduce mixture, stir occasionally and use back of a wooden spoon to break up any caramelized bits on bottom of skillet. Add sugar snap peas and cover. Cook for 2 minutes, or until snap peas are bright green. Uncover skillet and cook, stirring often, until peas are tender and sauce thickens, about 2 minutes. Add steak back to skillet and toss to combine. Serve over rice and sprinkle with green onions.