Tangerine Beef & Snow Peas
- 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
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).