Recipes Main Courses Beef and Veal Tangerine Beef & Snow Peas
Tangerine Beef & Snow Peas

Tangerine Beef & Snow Peas

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Jasmine rice is a long-grain variety that originated in Thailand. It is prized for its aromatic character, mildly nutty flavor and long, slender kernels that steam up fluffy and slightly sticky. The finest jasmine rice still comes from northern Thailand. Look for it in well-stocked supermarkets and Chinese and Southeast Asian grocery stores.


  • 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


Marinate the beef
In a large bowl, combine the beef and soy sauce, mix well and let stand for 10 minutes.

Make the sauce
In a small bowl, combine 2 Tbs. water, the tangerine juice, wine, hoisin sauce, sesame oil and cornstarch and stir to dissolve the cornstarch.

Stir-fry the beef
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, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).