Tangerine Stir Fried Beef With Onions And Snow Peas Recipes

TANGERINE BEEF STIR-FRY

Steps:

• In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt; toss to coat. In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tablespoons water.
• Heat a large wok or skillet over high until hot. Add oil and swirl to coat wok. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.

SNOW PEAS & BEEF STIR-FRY

Steps:

• In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.

TANGERINE STIR-FRIED BEEF WITH ONIONS AND SNOW PEAS

Steps:

• Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once.
• Sauce: Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl.
• Zest-Garlic Mixture: Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes and 1 teaspoon vegetable oil in small bowl.
• Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook,without stirring, for 1 minute, then stir and cook until browned,1 to 2 minutes.
• Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
• Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
• Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute.
• Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
• Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

TANGERINE BEEF

Steps:

• Slice steak against grain and pound with tenderizer.
• Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
• Peel tangarines; boil peel and shred.
• Coat the beef with cornstarch.
• Heat oil in a wok and brown beef.
• Remove the beef; add the chilis to the hot oil and stir-fry.
• Add tangerine peel and onion and stir-fry.
• Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
• Add sugar and stir until caramelized.
• Add beef and stir to coat.