The lightly swee, citrus-infused cause of this classic Chinese stir-fry pairs well with delicate jasmine rice.

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Name: Tangerine Beef Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1 1/2 lb Flank steak cut into small bite-size cubes; 3/4 tsp Sugar; 1/4 tsp Baking soda; 1 tsp Salt; 1/4 tsp Corn starch; 1 tsp Tangerine or orange zest grated; 1/4 cup Tangerine or orange juice fresh; 1 tbsp Chinese rice wine; 1 tbsp Hoisin sauce; 2 tbsp Soy sauce; 1 tsp Chili bean paste; 1 tsp Ginger fresh, finely grated; 1/2 tsp Sesame Oil; 4 tbsp Canola Oil; 1 each Onion small, halved, thinley sliced; 1 each Green bell pepper seeded, thinly sliced; 1 each Red fresno chili seeded, thinly sliced; 2 each Garlic cloves minced

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INGREDIENTS

1 1/2 lb Flank steak ; cut into small bite-size cubes
3/4 tsp Sugar
1/4 tsp Baking soda
1 tsp Salt
1/4 tsp Corn starch
1 tsp Tangerine or orange zest ; grated
1/4 cup Tangerine or orange juice ; fresh
1 tbsp Chinese rice wine
1 tbsp Hoisin sauce
2 tbsp Soy sauce
1 tsp Chili bean paste
1 tsp Ginger ; fresh, finely grated
1/2 tsp Sesame Oil
4 tbsp Canola Oil
1 each Onion ; small, halved, thinley sliced
1 each Green bell pepper ; seeded, thinly sliced
1 each Red fresno chili ; seeded, thinly sliced
2 each Garlic cloves ; minced

Servings

INSTRUCTIONS

Put steak in freezer for 30 mins to firm up, then cut across grain into slices about 1/8 inch thick.

In large bowl, combine 1/2 tsp sugar, baking soda and salt - stir to mix well. Add beef slices and stir to coat. Let stand at room temperatour for about 30 mins.

In small bowl, whisk together remaining 1/4 tsp sugar, cornstarch, zest, tangerine/orange juice, rice wine, hoisin sauce, soy sauce, chili bean past, ginger and sesame oil. Set sauce aside.

Pat beef slices dry with paper towels.

In fry pan over high heat, warm 2 Tbsp canola oil.

Add half the beef in a single layer and sear until browned underneath, approx 1 min.

Using tongs, turn beef over and sear until brown on other side, approx 30 seconds.

Transfer meat to a colander, lined with paper towel to drain.

Return pan to high heat, warm 1 Tbsp of canola oil and repeat to sear remaining beef. Transfer meat to colander.

Wip out frying pan with paper towels.

Reheat frying pan over high heat and warm 1 Tbs canola oil. When hot, add onion, bell papper and stir-fry until edges begin to brown, approx 3-4 mins.

Add chili and garlic and stir-fry for 1 min.

Give sauce a good stir, add to pan along with beef and stir-fry until beef is heated through and sauce thickens, about 1 min.

Transfer to warmed bowl or platter.

Serve over rice

NOTES

When tangerines are not in season, use oranges.

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Tangerine Beef Stir-Fry

1 1/2 lb Flank steak cut into small bite-size cubes
3/4 tsp Sugar
1/4 tsp Baking soda
1 tsp Salt
1/4 tsp Corn starch
1 tsp Tangerine or orange zest grated
1/4 cup Tangerine or orange juice fresh
1 tbsp Chinese rice wine
1 tbsp Hoisin sauce
2 tbsp Soy sauce
1 tsp Chili bean paste
1 tsp Ginger fresh, finely grated
1/2 tsp Sesame Oil
4 tbsp Canola Oil
1 each Onion small, halved, thinley sliced
1 each Green bell pepper seeded, thinly sliced
1 each Red fresno chili seeded, thinly sliced
2 each Garlic cloves minced

Put steak in freezer for 30 mins to firm up, then cut across grain into slices about 1/8 inch thick.

In large bowl, combine 1/2 tsp sugar, baking soda and salt - stir to mix well.  Add beef slices and stir to coat. Let stand at room temperatour for about 30 mins.

In small bowl, whisk together remaining 1/4 tsp sugar, cornstarch, zest, tangerine/orange juice, rice wine, hoisin sauce, soy sauce, chili bean past, ginger and sesame oil.  Set sauce aside.

Pat beef slices dry with paper towels.

In fry pan over high heat, warm 2 Tbsp canola oil.
Add half the beef in a single layer and sear until browned underneath, approx 1 min.
Using tongs, turn beef over and sear until brown on other side, approx 30 seconds.
Transfer meat to a colander, lined with paper towel to drain.

Return pan to high heat, warm 1 Tbsp of canola oil and repeat to sear remaining beef.  Transfer meat to colander.

Wip out frying pan with paper towels.

Reheat frying pan over high heat and warm 1 Tbs canola oil.  When hot, add onion, bell papper and stir-fry until edges begin to brown, approx 3-4 mins.

Add chili and garlic and stir-fry for 1 min.

Give sauce a good stir, add to pan along with beef and stir-fry until beef is heated through and sauce thickens, about 1 min.

Transfer to warmed bowl or platter.

Serve over rice

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (171g)
Recipe Makes: 6 Servings

Calories: 291
Calories from Fat: 161 (55%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 3.2g
Cholesterol 39.3mg		12 %
Sodium 242.1mg		8 %
Potassium 460.6mg		12 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 5.4g
Protein 24.7g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 291

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