Serves 4
35 min
Tangerine Beef
Recipe GLPRfb30c71e687631
A vibrant Asian-inspired stir-fry featuring tender beef flank steak infused with bright tangerine citrus, earthy mushrooms, and crisp snow peas. Fresh ginger and Chinese five-spice add warm, complex flavors while oyster sauce provides umami depth. Served over fluffy white rice for a complete, restaurant-quality meal ready in under 35 minutes.
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Ingredients
1 cup Long-grain white rice
2 Fresh tangerines
2 cloves Garlic cloves
1 tablespoon Oyster sauce
1 teaspoon Honey
½ teaspoon Ground ginger
¼ teaspoon Chinese five-spice powder
to taste Salt
to taste Black pepper
1 pound Beef flank steak
2 tablespoons Vegetable oil
12 ounces Cremini mushrooms
12 ounces Snow peas
4 Green onions
Directions
Bring 2 cups of water to a boil in a saucepan. Add the rice and salt to taste, stir, then reduce heat to low. Cover and simmer for 15-18 minutes until the water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, squeeze the juice from both tangerines into a small bowl. You should have approximately ½ cup of juice. Add the oyster sauce, honey, ground ginger, and five-spice powder to the juice and whisk to combine. Set the sauce aside.
Trim the beef flank steak of excess fat and slice it against the grain into thin strips, approximately ¼-inch thick. Season both sides with salt and pepper.
Peel and mince the garlic cloves finely. Trim the cremini mushrooms and slice them into ¼-inch thick pieces. Trim the snow peas by removing the ends and any tough strings. Trim and slice the green onions, separating the white and light green parts from the dark green tops.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Working in batches to avoid overcrowding, add the beef slices and sear for 1-2 minutes per side until browned and cooked through (internal temperature of 145°F). Transfer the cooked beef to a clean plate.
Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Add the mushroom slices and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their moisture.
Add the snow peas to the skillet and cook for 2-3 minutes, stirring frequently, until they are bright green and tender-crisp.
Return the cooked beef to the skillet along with the white and light green parts of the green onions. Pour the tangerine sauce mixture over everything and toss well to coat all ingredients evenly. Cook for 1-2 minutes, stirring gently, until the sauce is heated through and the beef and vegetables are well combined.
Divide the cooked rice among four serving bowls. Top each bowl with an equal portion of the tangerine beef stir-fry. Garnish with the reserved dark green tops of the green onions and serve immediately.
