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Categories:
flank steak soy sauce rice wine cornstarch sriracha orange juice vegetable oil scallions fresh ginger garlic snow peas clementines brown rice
Viewed: 36 - Published at: a year agoIngredients
- 12 ounces flank steak, thinly sliced against the grain
- 3 tablespoons soy sauce
- 3 tablespoons rice wine
- 1 tablespoon cornstarch
- 1 tablespoon sriracha or other hot sauce
- 1/4 cup orange juice
- 2 tablespoons vegetable oil
- 3 scallions, white and light green parts, chopped
- 1 tablespoon finely chopped fresh ginger
- 2 cloves garlic, minced
- 6 ounces snow peas, trimmed
- 4 clementines, peeled and sectioned
- Cooked brown rice, optional
Method
- Combine steak, 1 Tbsp. soy sauce, 1 Tbsp. rice wine and 2 tsp. cornstarch in a bowl. In a separate bowl, whisk together sriracha and orange juice with remaining 2 Tbsp. soy sauce, 2 Tbsp. rice wine and 1 tsp. cornstarch.
- Warm 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Add steak and stir-fry until it loses most of its pink color, 1 to 2 minutes. Transfer to a bowl. Add remaining oil to pan, then add scallions, ginger and garlic and cook, stirring, for 30 seconds. Add snow peas and clementines and cook, stirring, for 1 to 2 minutes.
- Return steak to skillet along with orange juice mixture. Stir-fry until sauce thickens, 30 seconds to 1 minute. Serve immediately, with brown rice, if desired.
