Sichuan-Style Orange Beef with Sugar Snap Peas

A fantastic week night meal that is much more than the sum of its parts.

A delicious sauce is made with orange juice, zest, garlic, soy, sesame oil, red pepper flakes and honey. Then the sliced flank steak is cooked in part of the sauce until it evaporates and the meat caramelizes. The meat is then removed from the pan and the snap peas are added along with the rest of the sauce. Finally, the meat is added back with the veggies.

We served this over white rice and there was just the right amount of sauce left over to spoon over the rice. There was just the right amount of spice and lots of flavor.

Everyone enjoyed this and asked for it to be cooked again.