Sriracha Orange Beef

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• 2 pounds thin-cut beef (cut into 1-inch slices)
  Ingredient note

  Source: 1 ½ - 2 pounds thin-cut beef (cut into 1-inch slices); upper source range endpoint used for shopping.
• 2 each red bell peppers (thinly sliced)
  Ingredient note

  Source: 1-2 red bell peppers (thinly sliced); upper source range endpoint used for shopping.
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 1 cup orange juice
  Ingredient note

  Source: 1 cup orange juice
• 3 tablespoons sriracha sauce (a spicy red chili sauce found in the Asian section of most grocery stores)
  Ingredient note

  Source: 2-3 tablespoons sriracha sauce (a spicy red chili sauce found in the Asian section of most grocery stores); upper source range endpoint used for shopping.
• 5 tablespoons soy sauce (I used low sodium)
  Ingredient note

  Source: 5 tablespoons soy sauce (I used low sodium)
• 1 teaspoon sesame oil
  Ingredient note

  Source: 1 teaspoon sesame oil
• 2 tablespoons cold water
  Ingredient note

  Source: 2 tablespoons cold water
• 1 tablespoon corn starch
  Ingredient note

  Source: 1 tablespoon corn starch

1. In a large skillet saute beef, bell peppers, and garlic til garlic is fragrant (2-3 minutes).
2. In a small bowl whisk together orange juice, sriracha (2 or 3 tablespoons depending on how spicy you like it), soy sauce, and sesame oil. Add to pan and bring to a boil. Reduce to a simmer and allow to cool for 10-15 minutes until beef is cooked through and peppers are tender.
3. Whisk together cold water and corn starch. Add to pan and stir to combine. Continue to cook until thickened.
4. Serve with cooked rice or noodles and top with crushed red peppers if desired.