Orange Beef

Directions

1. 1
   Combine the orange zest, juice, honey, soy sauce, ginger, garlic, sesame oil, and red pepper flakes in a shallow nonreactive dish or pan just large enough to hold the steak.
2. 2
   Stir well and add the meat.
3. 3
   Cover with plastic wrap and marinate for 1 1/2 hours at room temperature or for up to 12 hours in the refrigerator, turning the meat once.
4. 4
   When ready to cook, combine the salt and 1/3 cup cornstarch in a shallow pan.
5. 5
   Remove the steak from the marinade, pat dry, and dredge in the cornstarch mixture until coated on both sides.
6. 6
   Set aside.
7. 7
   Strain the marinade, reserving the liquid.
8. 8
   Heat the oil in a large skillet over medium-high heat until the oil shimmers.
9. 9
   Add the steak and cook until seared and well browned on one side, about 5 minutes.
10. 10
    Turn and cook 5 minutes more for medium-rare or 6 minutes for medium.
11. 11
    Transfer the steak to a cutting board and let it rest for 5 minutes.
12. 12
    Pour the oil from the skillet and return to a burner.
13. 13
    Stir 1 tablespoon of the marinade in a small bowl with the remaining 2 teaspoons cornstarch.
14. 14
    Pour the remaining marinade into the skillet, add the cornstarch mixture, and whisk over medium heat until the mixture thickens, about 2 minutes.
15. 15
    Cut the steak on the bias across the grain into 1/4-inch slices.
16. 16
    Return the slices to the skillet and turn to coat with sauce.
17. 17
    Serve at once.