Tangerine Stir-Fried Beef With Onions and Snow Peas

"This is a yummy stir-fry. The tangerine adds a very refreshing flavor to the dish. 2 to 3 oranges can be substituted for the tangerines. I serve with rice. Prep time does not include marinade time. This is adapted from Cooks Illustrated, Nov. 2007 issue. Hope you enjoy!"
photo by MaryMc photo by MaryMc
photo by MaryMc
Ready In:


  • 4 tablespoons soy sauce
  • 1 tablespoon light brown sugar, plus 1 additional teaspoon
  • 12 ounces flank steaks, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
  • 34 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerine
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 3 medium garlic cloves, minced (about 2 tablespoons)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon black bean sauce
  • 14 - 12 teaspoon red pepper flakes
  • 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


  • Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once.
  • Sauce: Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl.
  • Zest-Garlic Mixture: Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes and 1 teaspoon vegetable oil in small bowl.
  • Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of 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. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
  • Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
  • Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 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.

Questions & Replies

Got a question? Share it with the community!


  1. This was outstanding. I used three honey tangerines. It was so flavorful, fresh, and healthy. Thank you for posting!
  2. This dish worked real well, we enjoyed it very much. I tried crushed mandarin oranges but missed on the sweetness a bit. Will definitely try again.
  3. This has a really nice flavor. I bumped up the amount of beef (DH wouldn't know what do with all those veggies!) but otherwise I wouldn't change a thing. He wants me to try it with pork next time.


<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
View Full Profile

Find More Recipes