Sichuan-Style Orange Beef with Sugar Snap Peas
By America's Test KitchenPublished on August 23, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 teaspoons grated orange zest plus ½ cup juice¼ cup soy sauce 2 tablespoons toasted sesame oil 1 tablespoon honey 2 garlic cloves, minced¼ teaspoon red pepper flakes 1 ½ pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into ¼-inch-thick pieces8 ounces sugar snap peas, strings removed2 scallions, sliced thin
Before You Begin
Serve with white rice.
Instructions
- Combine orange zest and juice, soy sauce, oil, honey, garlic, and pepper flakes in bowl. Combine beef and 1/3 cup orange juice mixture in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer beef to plate and tent loosely with aluminum foil.
- Add remaining orange juice mixture and snap peas to now-empty skillet and cook, covered, over medium heat, until snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until sauce thickens and snap peas are tender, about 1 minute. Return beef to skillet and toss with snap peas to combine. Transfer to platter and sprinkle with scallions. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 teaspoons grated orange zest plus ½ cup juice
¼ cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
2 garlic cloves, minced
¼ teaspoon red pepper flakes
1 ½ pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into ¼-inch-thick pieces
8 ounces sugar snap peas, strings removed
2 scallions, sliced thin
Ingredients
2 teaspoons grated orange zest plus ½ cup juice
¼ cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
2 garlic cloves, minced
¼ teaspoon red pepper flakes
1 ½ pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into ¼-inch-thick pieces
8 ounces sugar snap peas, strings removed
2 scallions, sliced thin
Ingredients
2 teaspoons grated orange zest plus ½ cup juice
¼ cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
2 garlic cloves, minced
¼ teaspoon red pepper flakes
1 ½ pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into ¼-inch-thick pieces
8 ounces sugar snap peas, strings removed
2 scallions, sliced thin
Why This Recipe Works
Although Sichuan cuisine is often quite spicy, this dish has more of a bright, citrusy flavor profile, with just a touch of warmth from the red pepper flakes. Flank steak is a cut that has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Cooking it in thin slices helps keep the texture from getting too chewy. Cooking the beef with the sauce flavors the meat, while the honey in the sauce aids in caramelization.
Before You Begin
Serve with white rice.
Instructions
- Combine orange zest and juice, soy sauce, oil, honey, garlic, and pepper flakes in bowl. Combine beef and 1/3 cup orange juice mixture in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer beef to plate and tent loosely with aluminum foil.
- Add remaining orange juice mixture and snap peas to now-empty skillet and cook, covered, over medium heat, until snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until sauce thickens and snap peas are tender, about 1 minute. Return beef to skillet and toss with snap peas to combine. Transfer to platter and sprinkle with scallions. Serve.
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