This Sichuan-Style Orange Beef is beautifully caramelized in a vibrant sauce, and tossed with sugar snap peas. It’s an easy weeknight dinner recipe you can make anytime or for celebrating Chinese New Year!
A few years back my husband and I had the opportunity to travel to China during the Chinese New Year! It was an unseasonably warm Chinese New Year and we took advantage of the beautiful weather to spend as much time outdoors touring the different palaces, monuments, and historical sites as we could! We were surrounded by celebrations and food. Oh my the food! One of my favorite dishes that I had while in China was this Sichuan-Style Orange Beef with Sugar Snap Peas served over rice. As soon as I got back home I started testing different recipes to recreate what I had in China. Let me tell you, I nailed it and I have been making this Sichuan-Style Orange Beef recipe for Chinese New Year (and quick, weeknight dinners) ever since!
What I love about this recipe is that you can have it for a casual dinner or a celebration! It’s quick and easy to make, and everyone always LOVES it. Plus I get to brush up on my chopstick skills when I eat it, too.
Here’s all of the ingredients for this recipe including Kikkoman Soy Sauce! I love the Kikkoman brand because it’s traditionally brewed and it’s a real flavor enhancer. This Sichuan-Style Orange Beef recipe relies on Kikkoman Soy Sauce to be both a flavor enhancer and a browning agent. It has beautiful browning properties as you can tell from my pictures!
I like using this soy sauce to enhance flavor in everything from Thanksgiving turkey to chicken pot pie (yes, even chicken pot pie!).
How to make Sichuan-Style Orange Beef:
- Mix the orange juice and Kikkoman Soy Sauce mixture together.
- Cut the steak and add it to the pan.
- Cook until the beef is cooked and caramelized (just look at that caramelized steak-YUM!). Transfer the steak to a plate.
- Add the rest of the orange juice and Kikkoman Soy Sauce mixture to the pan along with the sugar snap peas. Cook until the sauce thickens and the peas are tender.
- Add the beef back into the pan and toss to coat.
- Serve the Sichuan-Style Orange Beef over rice. Sprinkle with green onions and you’re ready to eat!
That’s it, super easy and it only takes 30 minutes to make!
Cook’s Note – Sichuan-Style Orange Beef
- If I know I have a busy day coming up I prep this recipe the night before by mixing the marinade, cutting the steak, and making the rice. That way all I have is just 22 minutes of cooking time and dinner is done!
- If you are trying to cut back on your sodium intake, try using Kikkoman Less Sodium Soy Sauce in this recipe instead.
- Note that this doesn’t make a thick sauce, rather a somewhat loose one that the rice will soak up!
- 2 ½ pounds flank steak
- 2 Tablespoons grated orange zest
- ⅔ cup juice
- ⅓ cup Kikkoman soy sauce
- 3 Tablespoons toasted sesame oil
- 2 Tablespoons honey
- 3 large garlic cloves, minced
- ¼ 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 ¼-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 ½ 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.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.