Sunday, October 25, 2020
Home Recipes Tangerine Beef With Snow Peas

Tangerine Beef With Snow Peas


Photo: Romulo Yanes


  • 12 ounces flank steak, trimmed

  • 1/3 cup fresh tangerine juice

  • 1 1/2 tablespoons oyster sauce

  • 1 1/2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon dry sherry

  • 2 teaspoons minced fresh ginger

  • 2 cloves garlic, minced

  • 1 teaspoon cornstarch

  • 1 teaspoon sriracha or other hot sauce

  • Freshly ground black pepper

  • 6 teaspoons canola oil

  • 8 ounces snow peas, trimmed

  • 3 scallions, chopped

  • 1 tablespoon slivered tangerine zest

  • Steamed jasmine rice, for serving, optional


1. Halve steak lengthwise; freeze for 15 minutes to firm slightly. Thinly slice crosswise.

2. In a small bowl, combine tangerine juice, oyster sauce, soy sauce, sherry, ginger, garlic, cornstarch, sriracha and a generous grind of pepper.

3. Warm a 12-inch skillet over medium-high heat until very hot. Add 2 tsp. oil; swirl to coat. Add half of steak; sear for 1 minute. Toss until steak just loses its raw color, 30 seconds longer. Transfer to a plate. Repeat with 2 tsp. oil and remaining steak. Pour off and discard any liquid in skillet.

4. Add remaining 2 tsp. oil to skillet; swirl to coat. Add snow peas and stir-fry for 1 minute. Add scallions; stir-fry for 30 seconds. Add sauce, reduce heat to medium and simmer for 1 minute. Return steak to skillet and cook until just warmed through, about 1 minute. Stir in zest. Serve with rice, if desired.

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    Serves 4

Nutritional Information

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Good to Know

For a dinner that’s under 250 calories per serving, this zesty tangerine beef meal is packed with protein to keep you full and satisfied.

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