Name: Tangerine Stir-Fried Beef with Onions and Snow Peas
Total time: 1 h
Cuisine: AsianAsia
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 1/8-inch-thick slices; 3/4 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; 1/4-1/2 teaspoon red pepper flakes (see note above); 2 tablespoons vegetable oil; 1 large onion, halved and cut into 1/2-inch wedges; 10 ounces snow peas, ends trimmed and strings removed (about 4 cups); 2 tablespoons water

Tangerine Stir-Fried Beef with Onions and Snow Peas

By America's Test Kitchen

Published 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.