Thursday, May 31, 2012
Tangerine Beef Stir Fry
I'll just get right to the point. This dish was so awesome and so flavorful. I have to admit that I was pleasantly surprised how well this dish came out because it came out of Spark Recipes, which means diet food, which means bland, right? No way! This was soooo good! Who knew that Asian food would taste this good using only a few ingredients? It literally only took a few ingredients and you can use practically any vegetable to stir-fry with. And the end product is this orangey-delicious dish that tastes just as good as any other take-out Chinese food.
1/4 cup dry sherry or white wine
2 Tbsp. hoisin sauce
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 lb beef, cut into thin strips
5 Tbsp. oil
1 medium bell pepper, thinly sliced
1 Tbsp. grated ginger
1) Zest 1 tangerine and set aside. Juice tangerine to equal 1/2 cup of juice. Stir in sherry/wine and hoisin sauce and set aside. Place beef strips in a medium bowl. Add soy sauce and sprinkle cornstarch. Massage the meat so the that it is well coated with the soy sauce and cornstarch. Set aside.
2) Heat 1 teaspoon oil in a skillet over medium-high heat. Add bell pepper, ginger, and orange zest. Cook, stirring frequently until vegetables are tender-crisp. Transfer to a large bowl.
3) Heat an additional 2 tablespoon to the skillet. Add half of the beef and stir fry until lightly browned, about 2 minutes. Transfer to the bowl with the vegetables. Repeat with the remaining beef.
4) Add juice mixture to the skillet and cook until boiling, about 1 minute. Return vegetables and beef to the skillet and continue cooking until heated through. Serve with steamed rice.