Quick and Easy Chinese Orange Beef
It is not very often that I like to make something twice, and it is also rare that I like to eat leftovers… so the fact that I made this twice in one week, AND had the leftovers for lunch, should tell you that this meal was a total winner. The first time I made it, I wasn’t expecting much. I mostly just made it to add some variety to our menu, as I have a hard time incorporating lean beef. Then I made it and completely fell in love. For non-marinated flank steak, it was incredibly tender and orange flavor really shines through. Plus, any meal that satisfies my sweet tooth with something nutritious and delicious, is an obvious A+ (Think Blueberry Salmon, Mango Salmon, and Strawberry Pizza). I think this will be a regular in our rotation, because it really does make great lunches the rest of the week.
This meal is ready from start to finish in less then 30 minutes, but some of the steps are more time consuming then the others. For example, the zesting the orange and grating the ginger. To save time even more time you could easily buy the ginger in a squeeze bottle in the refrigerator section, or make the sauce ahead of time. Be sure to start the rice early so it’s ready when the meat is done! 
Quick and Easy Chinese Orange Beef
Serves 4-6
Ingredients
2-3 teaspoons grated orange zest (I just zest 1 whole orange)
1/2 cup fresh squeezed orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak (to clarify: that’s one steak, that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving
Instructions
Trim fat from flank steak, then slice as thin as possible across the grain. Lightly sprinkle with salt and pepper.
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.
Heat a large nonstick skillet over medium high heat. Drizzle pan with oil and tilt to coat. Add half of beef, breaking up any clumps and let cook without stirring for one minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover. Repeat with remaining beef and transfer to bowl.
Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Serve over rice and garnish with green onions.
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