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
How to Make It
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.
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