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Sichuan-Style Orange Beef with Sugar Snap Peas Recipe

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This recipe for Sichuan-Style Orange Beef with Sugar Snap Peas is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. orange zest, grated
1/2 C. orange juice
1/3 C. soy sauce
2 tbsp. toasted sesame oil
1 tbsp. honey
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1 1/2 lbs. flank steak, trimmed and cut into thirds lengthwise, slice crosswise into 1/3" thick pieces
8 oz. sugar snap peas, strings removed
2 scallions, sliced thin
Directions:
Directions:
Combine orange zest and juice, soy sauce, oil, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 C. orange juice mixture in 12" 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 keep warm. Add remaining orange juice mixture and snap peas to now empty skillet and cook, covered, over medium heat, until snap peas are bright green, (2 minutes.) Uncover and continue to cook until sauce thickens and snap peas are tender, about 1 minute. Return beef to skillet and toss with peas to combine. Transfer to platter and sprinkle with scallions. Serve with white rice.

 

 

 

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