- 6 satsumas, divided
- 1 1/2 cups chicken stock or water
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound top sirloin steak, thinly sliced against the grain
- 2 tablespoons high-heat oil
- Cooked brown rice or quinoa, for serving
- 3 green onions, sliced
- 1 teaspoon sesame seeds
Remove 1 teaspoon zest from satusmas using a microplane or zester. Remove peel and segment satsumas; set aside. Juice remaining satsumas to get about ½ cup juice and place in a bowl. Add zest, chicken stock or water, sugar, soy sauce and rice vinegar to the bowl. Whisk until combined and set aside. Segment any remaining satusmas and set aside.
Place flour, salt and pepper in a resealable, plastic bag. Add beef pieces, seal the bag and shake to coat. Remove beef, shaking off excess flour.
Heat oil in a large skillet over medium heat. Place beef in the skillet and cook until golden, about 5 minutes per side. Add orange sauce to the skillet and bring to a boil. Reduce heat to low and simmer until beef is cooked through and sauce thickens, about 10 minutes.
Serve beef over cooked brown rice or quinoa and top with reserved satsuma segments, green onions and sesame seeds.