Sriracha Citrus Beef

Stir fried beef on a white dish with chop sticks and skillet in the background — Sriracha Citrus Beef

This Asian inspired dish brought happiness to my husbands tastebuds. He was so full and satisfied after eating this Sriracha Citrus Beef.

Sriracha sauce is named after the city of Si Racha in Thailand, where it was first created. Sriracha sauce is usually red or green in colour, and has a fiery chili pepper taste. It is typically made from a blend of chili peppers, garlic, sugar, salt, and vinegar. The exact recipe and ingredients can vary depending on the brand or manufacturer. Sriracha sauce is typically pretty spicy, with a Scoville rating of 2,200-5,000. The Scoville scale is used to measure the heat of chili peppers.

For comparison, jalapeño peppers have a Scoville rating of 2,500-8,000. So sriracha sauce is not as hot as some chili peppers, but it is still pretty spicy.

Which part is the flank?

The flank is the area of the cattle between the last rib and the hip bone. This area is often used for steaks and other cuts of meat. The flank is also the area where the meat is most tender.

The citrus from one orange in this Asian-inspired dish is balanced with a light tough of rice vinegar.

Serves

Prep Time10 Mins

Cook Time10 Mins

Total Time20 Mins

Ingredients

1 tbsp toasted sesame oil
2 lbs grass-fed flank steak, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 tbsp minced garlic
1 small mandarin orange, juiced
3 tbsp tamari
2 tbsp sriracha
1 tbsp rice vinegar
1 tbsp sesame seeds

Instructions

In a large skillet, heat the sesame oil over medium heat. When it is hot, add the steak, red bell pepper, and garlic, and cook until the steak is cooked through and the peppers are crisp tender, about 3 minutes.
Stir in the orange juice, tamari, sriracha, and rice vinegar. Reduce the heat to low and simmer for 3 to 5 minutes.
Toss with the sesame seeds and serve.

Nutrition Facts Per Serving

Calories 500

Fats 23g

Protein 65g

Carbs 5g

Net Carbs 4g

What we think

“This recipe definitely caught Will’s attention. Steak, and lots of it cooked with garlic and spice. A welcome change from the previous recipe we had just cooked, the smoked Salmon Chard wraps which are not Wills kind of thing. We cooked for 3 minutes but pan was too full. We decided to take everything out, drain away the excess fluid and cook in smaller batches so the meat and peppers could brown.

Although on paper this recipe seems straightforward, the cooking of the meat wasn’t. It produced too much liquid which affected the frying. This could have been down to me over filling the skillet first time round. I think there could be more pepper and more sauce. Maybe there would have been more sauce if we hadn’t drained the meat juice way that was stopping the eat brown? Make sure your beef is brought to room temperature before cooking and rested for a few minutes after cooking to ensure the meat is as tender as possible. Not bad, 4 out of 5 stars.”

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Thanks for reading as always!
- Lucy & Will

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Sriracha Citrus Beef

This Asian inspired dish brought happiness to my husbands tastebuds. He was so full and satisfied after eating this Sriracha Citrus Beef.

Which part is the flank?