Sichuan-Style Orange Beef with Sugar Snap Peas
This is from the latest Cook's Country magazine. They always have a center section of 30-minute recipes printed on card stock, perforated so you get the photo on one side, the recipe on the other, and it makes a nice recipe card that I punch holes in and put in my kitchen binder. These have been consistently good and simple whenever I've tried them.
I think next time I'd use more sugar snap peas but since I also steamed some broccoli (dressed with a bit of sesame oil and soy sauce) we had plenty of vegetables.
It was delicious with the beef tender, the snow peas crisp, and the flavor bright from the orange and red pepper flakes. Also, we had plenty left over for a second meal. In fact, I think the flavor was improved on the second night.
The obvious pairing is to serve this with steamed rice, although I could see it being a good match with pasta or rice noodles.
My only beef (ha!) with this recipe is that there weren't enough peas. A second time I made it with double the amount and that was just right.
Sichuan-Style Orange Beef with Sugar Snap Peas
2 teaspoons grated orange zest plus 1/2 cup 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 pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4" thick pieces
8 ounces peas, sugar snap, strings removed (I double this)
2 scallions, sliced thin
Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
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.
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.
I think next time I'd use more sugar snap peas but since I also steamed some broccoli (dressed with a bit of sesame oil and soy sauce) we had plenty of vegetables.
It was delicious with the beef tender, the snow peas crisp, and the flavor bright from the orange and red pepper flakes. Also, we had plenty left over for a second meal. In fact, I think the flavor was improved on the second night.
The obvious pairing is to serve this with steamed rice, although I could see it being a good match with pasta or rice noodles.
My only beef (ha!) with this recipe is that there weren't enough peas. A second time I made it with double the amount and that was just right.
Sichuan-Style Orange Beef with Sugar Snap Peas
2 teaspoons grated orange zest plus 1/2 cup 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 pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4" thick pieces
8 ounces peas, sugar snap, strings removed (I double this)
2 scallions, sliced thin
Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
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.
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.
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