Tangerine Stir-Fried Beef with Onions and Snow Peas
By America's Test KitchenPublished on September 7, 2007
Time
1 hour
Yield
Serves 4 as a main dish with rice
Ingredients
4 tablespoons soy sauce 1 tablespoon light brown sugar plus 1 additional teaspoon12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices¾ cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines1 teaspoon toasted sesame oil 1 teaspoon cornstarch 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)1 tablespoon minced fresh ginger 1 tablespoon black bean sauce ¼-½ teaspoon red pepper flakes (see note above)2 tablespoons vegetable oil 1 large onion, halved and cut into ½-inch wedges10 ounces snow peas, ends trimmed and strings removed (about 4 cups)2 tablespoons water
Before You Begin
Two to three oranges can be substituted for the tangerines. You can substitute 1 teaspoon of toasted and ground Sichuan peppercorns for the red pepper flakes, if desired.
Instructions
- 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. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. 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 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.
Time
1 hourYield
Serves 4 as a main dish with riceIngredients
4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¾ cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
¼-½ teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion, halved and cut into ½-inch wedges
10 ounces snow peas, ends trimmed and strings removed (about 4 cups)
2 tablespoons water
Test Kitchen Techniques
Ingredients
4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¾ cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
¼-½ teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion, halved and cut into ½-inch wedges
10 ounces snow peas, ends trimmed and strings removed (about 4 cups)
2 tablespoons water
Test Kitchen Techniques
Ingredients
4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¾ cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
¼-½ teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion, halved and cut into ½-inch wedges
10 ounces snow peas, ends trimmed and strings removed (about 4 cups)
2 tablespoons water
Test Kitchen Techniques
Why This Recipe Works
For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics such as ginger and garlic at the last minute to prevent them from scorching.
Before You Begin
Two to three oranges can be substituted for the tangerines. You can substitute 1 teaspoon of toasted and ground Sichuan peppercorns for the red pepper flakes, if desired.
Instructions
- 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. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. 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 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.
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