The flavors in this Orange Beef and Snap Pea Stir Fry are so big, bright and spicy sweet. The honey helps to caramelize the beef, while the soy and fish sauce provide deep umami flavors. The best part of all is this dinner can be pulled together in less than an hour.
1 cup rice, makes two cups
2 garlic cloves, minced
2 oranges, zested and juiced
8 ounces sugar snap peas (buy strings removed, washed and ready to eat to make dinner quicker)
2 scallions, sliced thin
1/4 cup cilantro, rough chopped
1 lb flank or skirt steak
1/4 cup soy sauce
1 teaspoon fish sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
1/4 teaspoon red pepper flakes
Cook rice according to package directions. Remove from heat when done and leave covered until dinner is ready.
Mise in place
Put the steak in the freezer while you prep the other ingredients. Just 10 minutes in the freezer will make slicing it later so much easier.
Mince garlic, slice scallion, rough chop cilantro, zest oranges, juice oranges. Set cilantro and scallion aside.
In a small bowl mix garlic, zest, juice, soy, fish sauce, oil, honey, red pepper flakes.
Pull beef out of the freezer and slice thinly against the grain. Combine three-fourths of the soy mixture with the beef in a non-stick skillet over medium-high heat. Shake the pan every now and then but let this bubble and cook for 10-15 minutes. The sauce will reduce, and the beef will caramelize. Transfer to a plate, and tent with foil.
Cook Snap Peas
Without wiping out the pan, add the snap peas and remaining soy mixture in the non-stick skillet. Turn down the heat a little and cover, cook for two minutes until the peas are bright green. Remove lid and shake the pan a little as the sauce thickens over the next two minutes.
Combine and plate
Return the beef and any juices that have accumulated on the plate to the skillet with the peas, toss to combine.
Spoon rice onto plates, top with the orange beef and snap peas, then sprinkle with scallions and cilantro.
Boom. 45 minutes and you are eating dinner, my friend.