These are pretty darn tasty, my friends.  If you’re looking for something that is a little different than your typical grilled steak or chicken, this is a great option!  I have always been a fan of orange beef from Asian restaurants, so I was pretty excited to try this recipe.  It didn’t disappoint in the least!  My biggest concern was that they wouldn’t have enough orange flavor, but they totally did!  The orange flavor was dominant and the other ingredients in the marinade (garlic, ginger, oil, honey, etc.) balanced everything out to give these a hint of Asian flare.  (P.S.  Siracha chili sauce is easily found in most grocery stores on the Asian isle.  It’s worth buying because it’s tasty on lots of stuff and you really should try it in Bangin’ Good Shrimp too!)

I served these on a bed of Baked Brown Rice.  I really had hoped that I had green onions in my fridge to add to the rice once it came out of the oven, but I was out.  I plan on adding green onions and lime juice to my finished rice next time. . . because there will definitely be a next time for this delicious meal!

Orange Beef On a Stick

Adapted from Our Best Bites

1 orange
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon coriander
4 cloves garlic
2-4 teaspoon Sriracha chili sauce
1 1/2 lb. flank steak
skewers (If using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

Zest your orange and add all of the zest to a small mixing bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine.

To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. (Once these are marinated and cooked, the spice mellows quite a bit. I add 2 tsp. Sriracha and it’s mild enough that even kids will eat them. It’s not even spicy at all, just flavorful. So if you like heat, add 3-4 teaspoons of Sriracha.) Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4″ slices. (It helps to pop the steak into the freezer for 20 minutes or so beforehand.) Place steak in a zip-lock bag and pour the marinade in. Swish it all around and place the bag in the fridge. It’s best if it can sit for at least 4 hours.

When you’re ready to get cookin’ preheat your grill. Then take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, just like you’re stitching. In order for them to cook evenly, stretch the meat out a bit.
  (I got 2 slices of meat per skewer, with a total of 12 skewers.)

Place them on the grill. Cook them approximately 3-4 minutes per side.  (These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it.)

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Skewers)
Calories:  201.6
Protein:  23.5g
Carbs:  3.4g
Fat:  9.8g (3.8g = Sat.)
Fiber:  0.1g
Sugars:  1.9g