What kind of beef is best used in this recipe?
I used thin sliced flank steak because of it's excellent fat ratio but you could also use sirloin or boneless rib-eye steak. It's important to remember to cut the raw steak into bite size pieces that are around 1 inch long. If you cut the pieces too big then your jaw will get tired from all of the chewing 🙂
What are some other great side dishes to make alongside this recipe?
A very simple and fantastic side dish for this recipe is steamed broccoli. You could also make steamed or sautéed asparagus or spinach, too. I really like this dish over steamed white rice but you can swap for brown rice if that's your preference.
Top tips for this skillet orange beef recipe:
- Cook the steak hot and fast. This will help the steak to form a crispy exterior.
- If you like spicy, feel free to chop a jalapeno pepper and toss it in while you are cooking the beef. This will give the beef a nice kick.
Skillet Orange Beef
- 1.5 lbs top sirloin or flank steak thinly sliced
- 3 tbsp arrowroot starch cornstarch can also be used
- 3 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tsp ginger grated
- 2 garlic cloves
- 1 tsp red pepper flakes optional to add chili oil for more spice too
- 2 tbsp sesame oil for cooking beef
- 1 half orange
- orange zest and sliced green onion for garnish
- green onions for garnish
- In a mixing bowl, add beef slices and arrowroot starch (or cornstarch) and mix together. Make sure to get all beef slices coated and set aside.
- In another bowl, squeeze juice of half the orange. Then add in soy sauce, rice wine vinegar, honey, ginger, garlic and red pepper flakes and whisk together. Set aside.
- Heat a large skillet to medium high heat and add in sesame oil. Sear beef strips on both sides (approx. 1 minute on each side).
- Reduce heat to medium low and add in sauce. Allow the sauce to reduce into a glaze (approx 5 min).
- Garnish with green onions and orange zest.