Currently cooking from The Best Simple Recipes from America’s Test Kitchen

As I went to make this dish, I realized that I didn’t have any Asian chili-garlic sauce. What I did have was some Sriracha sauce. I checked the ingredients and it (the sriracha sauce) had chili and garlic in it, so I figured it would work. And it did. This dish was good. Orangey and beefy. And spicy.

Spicy. Spicy. SPICY! OH MY GOD MY MOUTH IS BURNING!

Upon reflection, maybe I shouldn’t have used the full amount of chili sauce the recipe called for.

That little point aside, I really liked this dish. Like the rest of the recipes I’ve tried out of this book, this one was quick and easy. You start by searing slices of flank steak in a hot skillet. While the beef is browning, you make a sauce by mixing orange juice and orange zest, brown sugar, rice vinegar, soy sauce, fresh ginger, cornstarch and the aforementioned Asian chili-garlic sauce. When the meat is done, you simmer the sauce until it thickens, then add the beef back in.

BAM! THIS IS REALLY GOOD EVEN THOUGH MY MOUTH IS ON FIRE!

Note to self: Less Sriracha sauce next time.