Prep time: 15 minutes Cook time:
10 minutes Serves 4
This fragrant and flavorful recipe is one of the best. Tender flank steak is quickly cooked with orange juice and veggies for a colorful and delicious meal. Serve over hot cooked rice to soak up the wonderful sauce.
½ cup orange juice
⅓ cup water
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
⅛ teaspoon cayenne pepper
2 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 onion, chopped
1 red bell pepper, sliced
1 jalapeño pepper, minced
1 cup frozen peas
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1.
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In a small bowl, combine the orange juice, water, soy sauce, cornstarch, and cayenne and mix until combined. Set aside. |
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2.
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In a wok or large skillet, heat the peanut oil over medium heat. Add the steak and stir-fry for 2 minutes, or until the meat starts to brown. Transfer the meat to a plate. |
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3.
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Add the onion, bell pepper, and jalapeño to the wok and stir-fry for 3 to 4 minutes, until crisp-tender. |
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4.
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Return the steak to the wok and add the peas and stir-fry for 1 minute longer. |
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5.
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Stir the sauce and add to the wok. Stir-fry for 2 to 4 minutes to thicken the sauce. |
Cooking tip: To slice flank steak “against the grain,” look at the meat. You will see lines running through it; that’s the “grain.” Cut perpendicular to those lines so the steak will be tender when it’s cooked.
