Tangerine Beef & Snow Peas
This savory and aromatic beef stir-fry dish is a delightful combination of tender strips of marinated beef, crisp snow peas, and a flavorful sauce that will tantalize your taste buds. The dish comes together quickly in a sizzling hot wok, making it perfect for a delicious weeknight dinner. Serve this dish piping hot over a bed of fluffy steamed rice for a satisfying and balanced meal.
— Constant Cookbook
Ingredients
- 1 lb. beef sirloin or skirt steak, cut against the grain into thin strips
- 2 Tbs. soy sauce
- 3 Tbs. fresh tangerine or orange juice
- 2 Tbs. rice wine or dry sherry
- 2 Tbs. hoisin sauce
- 1 tsp. Asian sesame oil
- 1/2 tsp. cornstarch
- 3 Tbs. corn or peanut oil
- 2 garlic cloves, minced
- 1 Tbs. grated fresh ginger
- 1/4 lb. snow peas, trimmed, strings removed and peas cut in half
- Steamed rice for serving
Instructions
- <b>Marinate the beef</b>
- In a large bowl, combine the beef and soy sauce, mix well and let stand for 10 minutes.
- <b>Make the sauce </b>
- In a small bowl, combine 2 Tbs. water, the tangerine juice, wine, hoisin sauce, sesame oil and cornstarch and stir to dissolve the cornstarch.
- <b>Stir-fry the beef</b>
- Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the garlic, ginger and beef and stir-fry just until the beef is browned, about 2 minutes. Using a slotted spoon, transfer the beef to a bowl.
- Return the pan to high heat and add the remaining 1 Tbs. corn oil. Add the snow peas and stir-fry until tender, about 2 minutes. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, about 10 seconds.
- Return the beef to the pan and stir-fry until heated through, about 1 minute. Serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<I> Asian,</I> by Farina Wong Kingsley (Oxmoor House, 2007).
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