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1
Combine the orange zest, juice, honey, soy sauce, ginger, garlic, sesame oil, and red pepper flakes in a shallow nonreactive dish or pan just large enough to hold the steak.
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2
Stir well and add the meat.
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3
Cover with plastic wrap and marinate for 1 1/2 hours at room temperature or for up to 12 hours in the refrigerator, turning the meat once.
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4
When ready to cook, combine the salt and 1/3 cup cornstarch in a shallow pan.
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5
Remove the steak from the marinade, pat dry, and dredge in the cornstarch mixture until coated on both sides.
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6
Set aside.
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7
Strain the marinade, reserving the liquid.
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8
Heat the oil in a large skillet over medium-high heat until the oil shimmers.
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9
Add the steak and cook until seared and well browned on one side, about 5 minutes.
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10
Turn and cook 5 minutes more for medium-rare or 6 minutes for medium.
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11
Transfer the steak to a cutting board and let it rest for 5 minutes.
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12
Pour the oil from the skillet and return to a burner.
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13
Stir 1 tablespoon of the marinade in a small bowl with the remaining 2 teaspoons cornstarch.
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14
Pour the remaining marinade into the skillet, add the cornstarch mixture, and whisk over medium heat until the mixture thickens, about 2 minutes.
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15
Cut the steak on the bias across the grain into 1/4-inch slices.
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16
Return the slices to the skillet and turn to coat with sauce.
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17
Serve at once.
