Spicy Tangerine Beef Stir Fry

Anita and I have been cooking and eating stir fries of various ingredients for over 20 years. Our favorites are spicy ones, with plenty of diverse flavors. This Spicy Tangerine Beef which we made with skirt steak remnants is delicious. The Tangerine juice and zest bring out incredible flavors in the beef and zucchini. It is out of this world.

The stir fry cooking in our pan over fairly high heat. A fairly heavy or thick wok is desirable; and we prefer non-stick if one can stand the attendant discoloration. Ours is just plain steel and we treat it like it is cast iron.




Prep Time:               20 min 

Cook Time:              20 min

Serves:                    2-3 servings

INGREDIENTS:

3 tablespoons soy sauce
1 tablespoon cornstarch

1 pound flank steak, skirt steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry

2 tablespoons hoisin sauce
2 tablespoons honey

1 tablespoon chili sauce
2 tablespoons soy sauce

1/4 cup freshly squeezed tangerine juice
3 tablespoons sesame oil

1 tablespoons minced fresh ginger

3 scallions, chopped

1 tangerine, zested

2 tablespoons sesame seeds, toasted

4 oz shitake mushrooms, chopped coarse

1 medium or 2 small zucchini, sliced into ¼” rounds

1/4 C roasted peanuts, shelled

¾ C white rice, cooked as usual

PREPARATION:

1.    In a medium small bowl, combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

2.    Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

3.    In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes.

4.    Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Add a little cornstarch if necessary.

PLATING:

1.    Serve in warm bowl.

2.    Garnish with scallions, tangerine zest and sesame seeds.

3.    Eat with chop sticks for the real" Asian experience.

Bon appetit,

Tom and Anita