Ingredients
- 1 1/2 pounds flank steak thinly sliced
- 2 1/2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1/2 cup plus 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons Asian chili sauce
- 4 1/2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Chopped scallions for garnish
- Rice for serving
Instructions
- In a bowl, toss the thinly sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 2 tablespoons orange juice, and 1 tablespoon orange zest. Let it marinate for 10-15 minutes.
- In a separate bowl, whisk together 1/2 cup orange juice, rice vinegar, Asian chili sauce, remaining soy sauce, brown sugar, garlic, ginger, sesame oil, and remaining cornstarch until smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated beef and stir-fry until browned and nearly cooked through, about 3-4 minutes.
- Pour the sauce mixture into the skillet with beef. Cook, stirring constantly, until the sauce thickens and coats the beef.
- Serve the orange beef hot over rice, topped with chopped scallions.
