WHY THIS RECIPE WORKS:
Delicately sweet and crunchy sugar snap peas perfectly complement rich flank steak in this Sichuan-style favorite that is quick enough to prepare any night of the week. 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. Cooking the beef right in the sauce thoroughly flavors the meat, while the honey in the sauce aids in browning and caramelization. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serve with rice.
SERVES: 4
TOTAL TIME: 35 minutes
INGREDIENTS:
- 1½ pounds flank steak, trimmed
- ¼ cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons grated orange zest plus ½ cup juice
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 8 ounces sugar snap peas, strings removed
- 2 scallions, sliced thin
INSTRUCTIONS
- PREPARE THE BEEF
- Cut steak into thirds with grain, then slice each third thin against grain.
- Combine soy sauce, oil, honey, orange zest and juice, garlic, and pepper flakes in a bowl.
- Cook beef and ⅓ cup orange juice mixture in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until liquid has evaporated and beef is caramelized, about 15 minutes.
- Transfer beef to a plate and tent with aluminum foil.
- COOK AND SNAP THE PEAS
- Add remaining orange juice mixture and snap peas to the now-empty skillet.
- 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.
- COMBINE AND SERVE
- Return beef to skillet and toss with snap peas to combine.
- Sprinkle with scallions and serve.
