This beef recipe caught my attention because of its simple ingredients and how easy it is to prepare and make. With the exception of the flank steak, I have all the ingredients in my fridge and pantry. With proper slicing and cooking, flank steak is a meat that my family loves to eat. It is lean and will cook in a matter of minutes. In this recipe, the flank steak pieces were browned first and then toss with an orange/ chili-garlic mixture. The steak was tender and had great flavors. My husband loves it so much; I already made it twice last week. And upon request, I added more grated ginger to the sauce. Simply delicious!
Easy Chinese Orange Beef
Prep time
Cook time
Total time
Author: Liza A
Serves: 4 servings
Ingredients
- 1 (1 ½ lb) flank steak, trimmed
- 2 tsp grated orange zest
- ½ cup orange juice
- ¼ cup packed brown sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp Asian chili-garlic sauce
- 2 tsp grated fresh ginger
- 2 tsp cornstarch
- 4 tsp vegetable oil
- 2 green onions, sliced thinly
Instructions
- Slice flank steak lengthwise with grain into 2-inch pieces, and then cut each strip crosswise against grain into thin slices. Pat dry beef pieces with paper towels. Set aside.
- Whisk orange zest and juice, sugar, vinegar, soy sauce, chili-garlic sauce, ginger, and cornstarch together in a bowl. Set aside.
- Heat 2 tsp oil in 12-inch non-stick skillet over medium-high heat. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with remaining 2 tsp oil and remaining steak.
- Add orange mixture in now empty skillet. Cook over medium heat, scraping up any browned bits, until thickened, 2 to 3 minutes. Add steak, along with accumulated juices, to skillet and toss to coat. Sprinkle with green onions.
- Serve and enjoy!
Notes
Recipe source: America’s Test Kitchen: The Best Simple Recipes.
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