Tangerine Stir-Fried Beef with Onions and Snow Peas for Two
By America's Test KitchenPublished on September 20, 2007
Time
55 minutes
Yield
Serves 2 as a main dish with rice
Ingredients
2 tablespoons soy sauce 2 teaspoons light brown sugar 6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices6 tablespoons tangerine juice plus ½ teaspoon grated zest from 1 to 2 tangerines (see note above)½ teaspoon toasted sesame oil ½ teaspoon cornstarch 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)1 ½ teaspoons minced fresh ginger 1 ½ teaspoons black bean sauce ⅛ to ¼ teaspoon red pepper flakes (see note above)1 tablespoon vegetable oil 1 small onion, halved and cut into ½-inch wedges5 ounces snow peas, ends trimmed and strings removed (about 2 cups)1 tablespoon water
Before You Begin
One to two oranges can be substituted for the tangerines. You can substitute 1/2 teaspoon of toasted and ground Sichuan peppercorns for the red pepper flakes, if desired.
Instructions
- Combine 1 tablespoon soy sauce and 1/2 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 soy sauce, remaining sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1/2 teaspoon vegetable oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 10-inch nonstick skillet over high heat until just smoking. Add 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. Rinse skillet and dry with paper towels.
- Add remaining vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 2 to 4 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
55 minutesYield
Serves 2 as a main dish with riceIngredients
2 tablespoons soy sauce
2 teaspoons light brown sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
6 tablespoons tangerine juice plus ½ teaspoon grated zest from 1 to 2 tangerines (see note above)
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 ½ teaspoons black bean sauce
⅛ to ¼ teaspoon red pepper flakes (see note above)
1 tablespoon vegetable oil
1 small onion, halved and cut into ½-inch wedges
5 ounces snow peas, ends trimmed and strings removed (about 2 cups)
1 tablespoon water
Ingredients
2 tablespoons soy sauce
2 teaspoons light brown sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
6 tablespoons tangerine juice plus ½ teaspoon grated zest from 1 to 2 tangerines (see note above)
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 ½ teaspoons black bean sauce
⅛ to ¼ teaspoon red pepper flakes (see note above)
1 tablespoon vegetable oil
1 small onion, halved and cut into ½-inch wedges
5 ounces snow peas, ends trimmed and strings removed (about 2 cups)
1 tablespoon water
Ingredients
2 tablespoons soy sauce
2 teaspoons light brown sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
6 tablespoons tangerine juice plus ½ teaspoon grated zest from 1 to 2 tangerines (see note above)
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 ½ teaspoons black bean sauce
⅛ to ¼ teaspoon red pepper flakes (see note above)
1 tablespoon vegetable oil
1 small onion, halved and cut into ½-inch wedges
5 ounces snow peas, ends trimmed and strings removed (about 2 cups)
1 tablespoon water
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. 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
One to two oranges can be substituted for the tangerines. You can substitute 1/2 teaspoon of toasted and ground Sichuan peppercorns for the red pepper flakes, if desired.
Instructions
- Combine 1 tablespoon soy sauce and 1/2 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 soy sauce, remaining sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1/2 teaspoon vegetable oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 10-inch nonstick skillet over high heat until just smoking. Add 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. Rinse skillet and dry with paper towels.
- Add remaining vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 2 to 4 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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