Serves 4


  • 3 thick slices (5 ounces) bacon, cut into ½"-wide strips
  • 1 1/2 Tbsp. vegetable oil, divided
  • 10 ounces sirloin, cut into ¼"-thick and 1½"-long slices
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. finely grated orange zest
  • 1/2 tsp. ground cumin
  • 1 Tbsp. soy sauce
  • 3/4 cup orange juice (from 2 oranges), divided
  • 1 small onion, thinly sliced
  • 1 large Cubanelle pepper, thinly sliced
  • 1 1/2 tsp. chopped rosemary
  • 1/4 tsp. red chili flakes
  • 2 navel oranges, peeled and sectioned
  • Steamed rice, for serving


    Active time: 25 minutes
    Total time: 35 minutes

    In a large skillet, cook bacon over medium heat until crisp, about 6 minutes. Drain on a paper towel-lined plate and place in a medium bowl. Pour off fat in skillet, add 1/2 Tbsp. oil, and warm over high heat. Add beef in an even layer and season with 1/4 tsp. salt. Cook, undisturbed, until browned on the bottom, about 1 minute. Add zest and cumin and stir a few times. Add soy sauce and stir to coat beef. Transfer beef to bowl with bacon. Add 1/4 cup orange juice to skillet and let reduce to 2 Tbsp., about 1 minute. Add glaze to bowl.

    Add remaining 1 Tbsp. oil to skillet. Add onion and cook over medium-high heat, stirring, until softened, about 3 minutes. Add pepper, rosemary, and chili flakes and cook, stirring, until pepper starts to soften, about 2 minutes. Add remaining ½ cup orange juice, increase heat to high, and cook 1 minute. Add remaining 1/4 tsp. salt; reserved beef, bacon, and glaze; and orange sections. Toss lightly and serve over rice.

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