- Trim steak. Then cut in thirds lengthwise, and finally slice crosswise into 1/4 inch thick pieces.
- In small bowl, whisk together orange zest, juice, Kikkoman Soy Sauce, honey, garlic, and red pepper flakes.
- In a large, 12-inch nonstick skillet or pan add steak and 1/2 cup of orange juice mixture. Cook over medium-high heat, stirring often, until liquid evaporates and steak has caramelized, about 13-15 minutes. Remove steak from skillet and place on plate.
- While skillet is still on medium-high heat, add remaining orange juice mixture to pan. Bring to a low boil and cook about 5 minutes to reduce mixture, stir occasionally and use back of a wooden spoon to break up any caramelized bits on bottom of skillet. Add sugar snap peas and cover. Cook for 2 minutes, or until snap peas are bright green. Uncover skillet and cook, stirring often, until peas are tender and sauce thickens, about 2 minutes. Add steak back to skillet and toss to combine. Serve over rice and sprinkle with green onions.
Sichuan Style Orange Beef
ingredients
2-1/2 pounds flank steak
2 tablespoons grated orange zest
2/3 cup juice
1/3 cup Kikkoman Soy Sauce
3 tablespoons toasted sesame oil
2 tablespoons honey
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
15 ounces fresh sugar snap peas, strings removed
3 green onions, sliced thin
4 cups cooked rice for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
