Sticky Orange Beef Stir Fry with Snap Peas

• 1 lb flank steak, thinly sliced
• 2 tablespoons soy sauce (gluten-free if needed)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1/4 cup orange juice
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Red pepper flakes, to taste
• Green onions, thinly sliced, for garnish

Steps

1. 1 In a bowl, toss beef slices with soy sauce and cornstarch. Let marinate for 10 minutes.
2. 2 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half the beef and cook until browned, remove, and repeat with remaining beef.
3. 3 In the same skillet, add another tablespoon of oil. Stir-fry garlic and ginger until fragrant.
4. 4 Add snap peas and bell pepper, cooking until crisp-tender.
5. 5 Whisk together orange juice, honey, rice vinegar, and sesame oil. Pour into skillet.
6. 6 Return beef to skillet, toss to coat with sauce, and cook until thickened.
7. 7 Season with red pepper flakes and garnish with green onions before serving.

Equipment

• Large skillet or wok
• Cutting board
• Chef’s knife
• Spatula

Variations

• For a vegetarian version, substitute beef with tofu or tempeh.
• Add water chestnuts for extra crunch.

Substitutions

• If fresh orange juice isn't available, substitute with high-quality store-bought juice.

Pairings

• Pair with a crisp Asian pear salad or a simple cucumber salad.

Nutrition

Tips

• Slice the beef against the grain for maximum tenderness.
• For a gluten-free option, ensure your soy sauce is labeled gluten-free.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve over steamed jasmine rice or with a side of garlic noodles.

FAQ