Tangerine Beef

By beanie

Tangerine Beef

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

Details

Servings 4

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.