To a medium prep bowl, add the zest and citrus juice, mirin, rice wine, garlic, ginger, and 1 teaspoon of the sesame oil. Whisk together. Add the thin-sliced beef. Start your rice (takes 20 minutes). Prep the clementines and vegetables. Heat a wok over high heat. Add a little oil. Using a spider or slotted spoon, add the marinated beef (with most of the marinade remaining in the bowl) to the hot wok. Stir fry until almost cooked (1 to 2 minutes depending on heat level). Remove beef and juices to a clean bowl, and set aside. Whisk the sriracha, beef broth, tamari, and corn starch into the remaining marinade. Wipe the wok out with a paper towel if necessary, add a bit more vegetable oil and the remaining teaspoon of sesame oil. If using kale, start with the kale first. If using spinach, add last. Stir-fry the kale 3 to 4 minutes before adding the red bell pepper and sweet onion. Stir-fry 2 to 3 additional minutes, add the beef back in, pour the sauce over, and stir well to combine. Add the clementines and spinach (if using). Stir to incorporate. Serve the stir-fry on a bed of rice, and garnish with toasted cashews. Enjoy!
You'll want to stick with a very small tangerine or orange for the stir-fry. If you use something larger, you may want to cut the sections into manageable bite-sized pieces. For the marinade, any orange or tangerine is fine.
I choose a lean cut for this due to dietary concerns. Sirloin and flank are great options. Use a sharp knife to trim and fat. Also, a partially frozen piece of meat is far easier to trim and slice thin!
As I mentioned in the post, I've done this with Tuscan kale and with baby spinach. We loved both, but the kale edged out the spinach. We liked the bitterness against the sweet citrus. You could probably use chard as well, though I've not tried it. Keep in mind the time your chosen greens need to cook, and add them to the dish accordingly. Kale that is young doesn't need the ribs removed if it is stir-fried for several minutes. Also, the leaves are more robust that spinach.
Tamari is made from miso, and is typically gluten free and has more depth. Soy sauce is a fine substitute.
If you don't have mirin (sweetened rice wine), you can substitute a teaspoon of honey or brown sugar, or omit entirely.
If you don't have rice wine, dry sherry is a good substitute.
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|Serving Size: 1 Recipe (1087g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 974 (59%)|
|Amt Per Serving||% DV|
|Total Fat 108.2g||144 %|
|Saturated Fat 37.7g||189 %|
|Monounsaturated Fat 48.7g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 299.4mg||92 %|
|Sodium 1211.9mg||42 %|
|Potassium 2350.6mg||62 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 45.4g|
|Protein 95.9g||137 %|
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Calories per serving: 1646
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