Directions:
- Pierce meat all over with fork or tenderizer.
- Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
- Marinate overnight.
- Drain off and reserve marinade.
- Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
- Remove meat from grill and place on covered platter to rest for 5 minutes.
- Bring reserved marinade to a boil for 3 minutes.
- Stir in 1/2 tablespoon cornstarch and simmer until thickened.
- Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.45 Kcal (2836 kJ) | ||
| Calories from fat | 396.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.01g | 68% | |
|---|---|---|---|
| Cholesterol | 154.19mg | 51% | |
| Sodium | 2450.81mg | 102% | |
| Potassium | 1201.02mg | 26% | |
| Total Carbs | 22.35g | 7% | |
| Sugars | 17.88g | 72% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 51.28g | 103% | |
| Vitamin C | 57.8mg | 96% | |
| Iron | 6mg | 33% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 205.9 Kcal (862 kJ) | ||
| Calories from fat | 120.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 68% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 51% | |
| Sodium | 744.89mg | 102% | |
| Potassium | 365.03mg | 26% | |
| Total Carbs | 6.79g | 7% | |
| Sugars | 5.43g | 72% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 15.58g | 103% | |
| Vitamin C | 17.6mg | 96% | |
| Iron | 1.8mg | 33% | |
| Calcium | 21.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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