Tangerine Stir-Fried Beef with Onions and Snow Peas

Name: Tangerine Stir-Fried Beef with Onions and Snow Peas
Yield: Serves 4 as a main dish with rice
Cuisine: Asia, Asian
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

2 comments

Appears in Cook's Illustrated November/December 2007, America's Test Kitchen TV

Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures tender beef and perfectly cooked vegetables.

SERVES4 as a main dish with rice

TIME1 hour

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 batche...

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