- 4
Ingredients
- 1 cup(s) long-grain white rice
- 2 tangerines
- 2 clove(s) garlic, crushed with press
- 1 tablespoon(s) oyster sauce
- 1 teaspoon(s) honey
- 1/2 teaspoon(s) ground ginger
- 1/4 teaspoon(s) Chinese five-spice powder
- Salt
- Pepper
- 1 pound(s) beef flank steak, cut in half lengthwise and thinly sliced across grain
- 2 tablespoon(s) vegetable oil
- 12 ounce(s) cremini mushrooms, thinly sliced
- 12 ounce(s) snow peas
- 4 green onions, cut into 1-inch pieces
Preparation
Step 1
Prepare rice as label directs. Meanwhile, with vegetable peeler, remove peel from 1 tangerine in strips. From both tangerines, squeeze 1/2 cup juice. To large resealable bag, add peel, juice, half of garlic, oyster sauce, honey, ginger, five-spice powder, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and beef. Seal bag and let stand 10 minutes.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add mushrooms, remaining garlic, and 1/8 teaspoon salt. Cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Add snow peas and cook 3 minutes or until snow peas are tender-crisp, stirring occasionally. Transfer to large plate.
To same skillet, add remaining oil and heat on medium-high until hot. Add beef and marinade; cook 4 minutes or until beef is no longer pink, stirring occasionally. Add mushroom mixture and green onions, tossing to combine. Cook 2 minutes or until green onions have wilted, stirring occasionally. Serve with rice.