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Cat Cora’s Orange Sesame Beef with Orange and Peas

Cat Cora’s Orange Sesame Beef with Orange and Peas


3 small oranges (about 1 lb.)
1 1/2 tsp. Chinese five-spice powder
1 tsp. Black garlic molasses
2 1/4 tsp. kosher salt, divided
1 leftover steak or cooked steak (about 1 1/4 lb.), cut in half lengthwise, center
gristle removed, cubed
2 Tbsp. Olive oil
I bag of frozen broccoli or 1 head broccoli (about 1 1/2 lb.),
trimmed, halved lengthwise
1 cup frozen peas
2 Tbsp. toasted sesame oil
2 tsp. crushed red pepper flakes
1 tsp. toasted sesame seeds, plus more for serving
2 tablespoons chopped mint or cilantro
Sea salt
Steamed rice and hot sauce (for serving; optional)


Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
Heat oil in a large sauté pan over high.
Arrange broccoli in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Add In peas and cook for 1-2 minutes. Add in cubes cooked steak. Toss and mix. Char oranges in the hot pan. Transfer oranges to a plate. Transfer vegetables and steak to a large bowl.
Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
Transfer steak and vegetables to a platter. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.

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