Tangerine Beef Stir Fry with Scallions, Chilies & Snap Peas - Rachael Ray Every Day

Tangerine Beef Stir Fry with Scallions, Chilies & Snap Peas

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Tangerine Beef Stir Fry with Scallions, Chilies & Snap Peas
  • 4Servings

Ingredients

  • 3/4 pound flank steak, halved lengthwise into 2 steaks, each about 3 inches wide
  • 2 tangerines or 1 blood orange (or use 5/6 dried tangerine peels, available at Asian markets, plus 1 orange)
  • 4 tablespoons dark soy sauce or tamari
  • About 4 tbsp. dry sherry
  • 1 1/2 teaspoons cornstarch
  • About 3 tbsp. stir-fry oil or high-temperature cooking oil, such as peanut oil
  • 1/4 pound shiitake mushrooms, stemmed and sliced
  • 1 large bunch scallions, whites thinly sliced, green tops cut on the diagonal into 1 1/2-inch-long pieces, plus more for garnish
  • 1 red chile, such as red finger chile, seeded and chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 2 - 3 large cloves garlic, chopped
  • 1/2- 1 teaspoon Szechuan peppercorns (optional)
  • About 3/4 lb. sugar snap peas
  • 1 tablespoon black bean sauce
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoons light brown sugar
  • 1 teaspoon toasted sesame oil
  • Cooked white basmati rice, for serving
  • Chopped smoked almonds and toasted sesame seeds, for garnish

Preparation

In a small pot, bring an inch or two of water to a boil.

Place the steak in the freezer for 15 minutes to make it easier to slice very thinly.

Peel the tangerines; scrape off the pith. Squeeze 1/4 cup juice from the fruit; set aside. Boil peels 1 minute; drain and slice. (If using dried peels, soak in warm water until tender; drain and slice. Peel orange; scrape pith from the peel. Boil peel 1 minute; drain, slice and add to soaked peels. Squeeze 1/4 cup juice from the fruit.)

In a bowl, whisk the tangerine juice, 2 tbsp. soy sauce, 1 tbsp. sherry and the cornstarch. Slice the steak thinly against the grain; mix with the marinade and chill 15 to 20 minutes.

In a large nonstick skillet, heat 1 tbsp. of the stir-fry oil over high. When it ripples and begins to smoke, add half of the beef; stir-fry until browned, 2 to 3 minutes. Transfer to a plate. Repeat with 1 tbsp. oil and the remaining beef. Heat the remaining 1 tbsp. oil in the skillet. Add the shiitakes, scallion whites, chile, ginger, garlic, peppercorns (if using) and snap peas; stir-fry 3 minutes. Add the tangerine peels; stir-fry 1 minute. Add the remaining 3 tbsp. sherry and 2 tbsp. soy, the black bean and hoisin sauces, the brown sugar and sesame oil. Cook until heated through, 1 minute. Add the beef and scallion tops. Stir 1 minute; remove from heat. Serve with the rice. Top with the almonds, scallions and sesame seeds.