Spicy Citrus Flank Steak with Sugar Snap Peas
Indulge in the bold flavors of this Spicy Citrus Flank Steak, where succulent strips of beef are marinated in a zesty sauce combining fresh orange zest and juice with savory soy sauce and a hint of sweetness from honey. The beef is sizzlingly cooked to achieve a delightful caramelization, giving it a mouthwatering crust while remaining tender and juicy on the inside. Paired with crisp sugar snap peas, this dish offers a perfect balance of spicy and sweet, making it a quick and satisfying weeknight dinner that bursts with vibrant flavors.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
grated orange zest
2 teaspoons (freshly grated)
orange juice
1/2 cup (freshly squeezed)
soy sauce
1/4 cup (low-sodium recommended)
toasted sesame oil
2 tablespoons (for flavor)
honey
1 tablespoon (to balance flavors)
garlic cloves
2 (minced)
red pepper flakes
1/4 teaspoon (for spice)
flank steak
1 1/2 lbs (trimmed, sliced into 1/4-inch thick pieces)
sugar snap peas
8 ounces (strings removed)
scallions
2 (sliced thin for garnish)
Instructions
1
In a mixing bowl, whisk together the grated orange zest, orange juice, soy sauce, honey, minced garlic, and red pepper flakes until thoroughly combined.
2
Place the sliced flank steak in a large, resealable plastic bag or shallow dish and pour in 1/3 cup of the orange juice mixture. Seal and marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.
3
Heat a 12-inch non-stick skillet over medium-high heat. Once hot, add the marinated beef (discard any remaining marinade) and cook, stirring frequently, until the liquid has evaporated and the beef is caramelized, about 15 minutes. Transfer the cooked beef to a plate and loosely tent with aluminum foil to keep warm.
4
In the same skillet, add the remaining orange juice mixture and sugar snap peas. Cook covered over medium heat for about 2 minutes, or until the snap peas are bright green and tender-crisp.
5
Uncover and continue to cook the mixture, stirring occasionally, until the sauce thickens slightly, approximately 1 minute.
6
Return the cooked beef to the skillet with the snap peas and toss to coat everything evenly in the savory sauce.
7
Transfer the beef and snap peas to a serving platter, sprinkle with sliced scallions, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Citrus Flank Steak with Sugar Snap Peas?
It is a vibrant, Asian-inspired dish featuring tender flank steak marinated in a zesty orange and soy sauce mixture, paired with crisp sugar snap peas.
What cut of meat is best for this recipe?
The recipe calls for 1.5 lbs of flank steak, trimmed and sliced into thin 1/4-inch pieces.
How long should I marinate the beef?
For the best flavor, marinate the beef in the refrigerator for at least 30 minutes, or up to 2 hours.
Can I use bottled orange juice?
Freshly squeezed orange juice is recommended for the best flavor, especially since the recipe also utilizes fresh orange zest.
What provides the spicy flavor in this dish?
The heat comes from 1/4 teaspoon of red pepper flakes included in the marinade.
Is there honey in the sauce?
Yes, one tablespoon of honey is used to balance the savory soy sauce and citrus flavors with a hint of sweetness.
How do I prepare the sugar snap peas?
You should remove the tough strings from the 8 ounces of sugar snap peas before cooking.
How long does it take to cook the beef?
The beef should be cooked for about 15 minutes over medium-high heat until the liquid evaporates and the meat is caramelized.
What is the purpose of the orange zest?
Two teaspoons of freshly grated orange zest provide a concentrated citrus aroma and bright flavor to the marinade.
Should I use a specific type of skillet?
A 12-inch non-stick skillet is recommended to prevent the honey-based sauce from sticking and to ensure even browning.
Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce is actually recommended for this recipe to help control the salt content.
What type of oil is used for flavoring?
Two tablespoons of toasted sesame oil are used to add a rich, nutty depth to the citrus marinade.
How should the flank steak be sliced?
The steak should be sliced into 1/4-inch thick pieces to ensure it cooks quickly and remains tender.
Do I cook the snap peas with the beef?
No, the beef is cooked and removed from the pan first; then the snap peas are cooked separately in the remaining sauce before being tossed together at the end.
How do I know when the snap peas are done?
They are ready when they turn bright green and reach a tender-crisp texture, which takes about 2 minutes of covered cooking.
Is the garlic fresh or powdered?
The recipe requires 2 cloves of fresh garlic, minced.
What is the final garnish for the dish?
The dish is finished with two thinly sliced scallions sprinkled over the top.
Should I discard the marinade used for the meat?
Yes, you should discard the portion of the marinade that was in contact with the raw beef for safety reasons.
How do I thicken the citrus sauce?
After the peas are cooked, uncover the skillet and simmer for approximately 1 minute until the sauce thickens slightly.
Is this a quick dinner option?
Yes, aside from the marinating time, the actual cooking process takes less than 20 minutes.
Can I use frozen snap peas?
Fresh sugar snap peas are preferred for their crisp texture, but frozen could be used if thawed and patted dry first.
What flavor profile does this dish have?
It offers a perfect balance of spicy, citrusy, sweet, and savory notes.
How do I achieve caramelization on the beef?
By cooking the beef over medium-high heat until the marinade liquid has completely evaporated, allowing the sugars to brown the meat.
Why should I tent the beef with foil?
Tenting the beef with aluminum foil keeps it warm and juicy while you finish preparing the vegetables and sauce in the same pan.
Can I substitute the honey?
If needed, you could substitute honey with maple syrup or brown sugar to maintain the intended balance of flavors.
How many scallions do I need?
The recipe calls for 2 scallions, thinly sliced.
Does the recipe use a lot of oil for frying?
No, it relies on the sesame oil in the marinade and a non-stick surface rather than deep frying.
What should I serve this with?
This dish pairs excellently with steamed white rice, brown rice, or quinoa to soak up the savory citrus sauce.
Is the steak trimmed before slicing?
Yes, you should trim any excess fat from the flank steak before slicing it into pieces.
Can I increase the spiciness?
Absolutely; you can add extra red pepper flakes if you prefer a more intense heat.