Sichuan-style Orange Beef With Sugar Snap Peas

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
• 2 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.
• 3 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.