Sichuan-Style Orange Beef With Sugar Snap Peas
"Cooking the beef with the sauce flavors the meat, while the honey in the sauce aids in caramelization. Cook's Country magazine."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 2 teaspoons grated orange zest
- 1⁄2 cup orange juice
- 1⁄4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 lbs flank steaks, trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4-inch, thick pieces
- 8 ounces sugar snap peas, strings removed
- 2 scallions, sliced thin
directions
- Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
- Combine beef and 1/3 cup orange juice mixture in a 12" non-stick skillet. Cook over medium-high heat until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.
- Add the remaining orange juice mixture and the snap peas to now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
