If you love Chinese food, but want to be in control of the sodium and MSG content, the following recipe will satisfy. Stir fry recipes are typically easy to put together and this one is no exception.
Thinly sliced flank steak is coated in cornstarch and soy sauce and then stir fired until nicely browned. The meat is tender and flavorful and the sauce, laced with a little sherry, has just the right balance of spicy and sweet. The veggies provide vibrant flavor and a slightly crunchy texture to the dish. The bright citrus flavor of tangerine brings this one pot meal together. This is one your family will want often.
Try substituting favorite vegetables for the ones listed here. If you’d like a bit more heat, adjust the amount of red pepper flakes to your liking and add a little Chinese hot sauce, if desired.
If you’re unfamiliar with hoisin sauce, it’s sometimes referred to as Chinese barbecue sauce. Soybean paste, spices, chilies and garlic are the main ingredients.
One tip for slicing the beef almost paper thin: Freeze the meat for 30 minutes before slicing. Doing this will greatly help getting slices that are consistently thin.
Reasor’s carries hoisin sauce and tangerines. If tangerines are not available, oranges are a great substitute.
Tangerine Beef Stir Fry
- 1 pound flank steak, cut on the bias into thin strips
- 2 tablespoons low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tangerines
- 1/4 cup sherry or 2 tablespoon water plus 2 tablespoons orange or tangerine juice
- 1 tablespoon brown sugar
- 1 tablespoon hoisin sauce
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon red pepper flakes
- 1 red bell pepper, thinly sliced
- Vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 8 oz. snow peas
To make slicing the steak easier, freeze for 30 minutes before starting. Cut the whole steak in half, lengthwise. Working with one half at a time, slice the meat across the grain into thin strips. For wider slices, be sure to have the knife at a slight angle. In a bowl. Combine the sliced beef, soy sauce and cornstarch.
Zest one of the tangerines set aside. Squeeze 1/2 cup juice from tangerines. If not using the sherry, you’ll need an extra 2 tablespoons of the juice.
Combine 1/2 cup of the juice with the brown sugar, hoisin sauce and sherry. Set aside.
In a small bowl, mix together the reserved tangerine zest, minced garlic, ginger and red pepper flakes.
Heat 2 teaspoons of oil in a nonstick skillet over medium high heat. Once oil is just smoking, add onions; cook for 2-3 minutes until softened and starting to brown slightly.
Add another teaspoon or two of oil to the pan, if needed. Add the red bell pepper, broccoli and pea pods; cook for another 3 minutes or so until veggies are crisp tender. Move the veggies to the side of the pan and add the tangerine zest, garlic, ginger and red pepper flakes. Cook until very fragrant, about 20 seconds. Transfer the vegetable mixture to a heat safe bowl.
Wipe out the skillet and return to the burner. Heat one tablespoon of oil over medium high heat. Add half of the beef, cook for 2-3 minutes or until browned on both sides. Add cooked beef to vegetable mixture and cook the second half of the beef, adding more oil if needed. Add the rest of the cooked beef to the bowl.
Return the skillet to the heat once more and add the reserved sherry and juice mixture. Bring to a boil and boil for I minute. Return the beef and vegetable mixture to the skillet, stirring to coat all with the sauce. Serve over hot, cooked rice.
Makes 4 servings