Sichuan Style Orange Beef with Sugar Snap Peas - Cook's Country Recipe
Recipe: #10492
September 09, 2013
Categories: Steak, Peas, Asian, Fathers Day, Game/Sports Day New Years, Sunday Dinner, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Beef Dinner, more
"Delicious, from this month's Cook's Country magazine. Serve over white rice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.7 g)
- Calories 548.4
- Total Fat - 14.9 g
- Saturated Fat - 5 g
- Cholesterol - 117.4 mg
- Sodium - 1088 mg
- Total Carbohydrate - 65 g
- Dietary Fiber - 0.7 g
- Sugars - 61.1 g
- Protein - 39.6 g
- Calcium - 134.1 mg
- Iron - 4.5 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 of the orange juice mixture in a 12" non-stick skillet. Cook over medium high heat until the liquid has evaporated and the beef has caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.
Step 2
Add the remaining orange juice mixture and the snap peas to the now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions.Serve.
Tips
No special items needed.
3 Reviews
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