Sichuan-Style Orange Beef

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 your family will love!

Course Main Dish

Cuisine Chinese

Keyword beef

Prep Time 8 minutes

Cook Time 22 minutes

Total Time 30 minutes

Servings people

Calories 536kcal

Author Jillian - a Food, Folks and Fun original!

Ingredients

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

US Customary - Metric

Instructions

Trim steak. Then cut in thirds lengthwise, and slice it crosswise into ¼-inch thick pieces.
In a small bowl, whisk together orange zest, juice, Kikkoman soy sauce, sesame oil, 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 a 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.

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