Sichuan-Style Orange Beef With Sugar Snap Peas

• 2 teaspoons grated orange zest
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 1/2 lbs flank steaks, trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4-inch, thick pieces
• 8 ounces sugar snap peas, strings removed
• 2 scallions, sliced thin

1. Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
2. Combine beef and 1/3 cup orange juice mixture in a 12" non-stick skillet. Cook over medium-high heat until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.
3. Add the remaining orange juice mixture and the snap peas to now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

orange zest, orange juice, soy sauce, sesame oil, honey, garlic, red pepper, flank steaks, sugar snap peas, scallions

Taken from www.food.com/recipe/sichuan-style-orange-beef-with-sugar-snap-peas-515536 (may not work)