CHINESE ORANGE BEEF
- 1 1/2 pounds flank steak
- Kosher salt
- vegetable oil
- 2-3 teaspoons grated orange zest (zest of 1 whole orange)
- 1/2 cup fresh orange juice
- 1/4 cup dark brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Asian chili sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons cornstarch
- green onions, sliced (for garnish)
- hot white or brown rice
Place flank steak on a cutting board and place in the freezer for 15-20 minutes.
(Trust me, this is a great tip! Slightly freezing the meat makes it so much easier to cut. Don't let it freeze all the way through; just let it firm up a bit.)
While the steak is in the freezer, mix up the sauce.
Whisk orange zest, orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl. Set aside.
Side Note on Ginger: Keep your leftover, peeled ginger in the freezer. When you're ready to use it, grate it frozen. It is so much easier to grate this way! The freezer is our friend in this recipe. Here's a great post on ginger, in case you care.
Remove the steak from the freezer and use a serrated knife to cut it into very thin strips across the grain.
Lightly salt and pepper the steak.
Heat a large skillet over medium high heat. Drizzle the pan with oil.
Place a portion of the beef in the pan and let it cook without stirring for one minute.
(Add only as much beef as will fit in the pan without crowding it. Depending on the size of your pan, you might need to cook the beef in 3-4 shifts.)
Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover.
Repeat with remaining beef.
Whisk sauce to recombine, add to empty skillet, and cook over medium heat until thickened, about 2-3 minutes.
Return cooked beef, with any juices, to skillet and toss to combine.
Serve over rice and garnish with green onions.
Source: Our Best Bites