Total Time
35mins
Prep 15 mins
Cook 20 mins

Versatile and zingy... can be made hotter to indulge fiery appetites, and leftovers are yummy on oriental noodle salads. Not a no-no for the calorie counter... simply cut down on the garnishes and sauce served.

Ingredients Nutrition

Directions

  1. Pierce meat all over with fork or tenderizer.
  2. Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
  3. Marinate overnight.
  4. Drain off and reserve marinade.
  5. Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
  6. Remove meat from grill and place on covered platter to rest for 5 minutes.
  7. Bring reserved marinade to a boil for 3 minutes.
  8. Stir in 1/2 tablespoon cornstarch and simmer until thickened.
  9. Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
  10. Serve with rice.

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