Tangerine Bok Choy & Beef Stir-Fry
Tangerine juice and savory oyster sauce are the foundation of the stir-fry sauce in this healthy recipe for Chinese orange beef. Don’t skip the orange zest sprinkled over the stir-fry at the end—it delivers the biggest flavor punch. Serve over brown rice or quinoa.
- 1pound flank steak, trimmed
- 4Pixie tangerines or clementines
- 1pound bok choy
- 6ounces shiitake mushrooms
- 2tablespoons oyster sauce
- 1 1/2tablespoons reduced-sodium soy sauce
- 4teaspoons rice vinegar
- 1 1/2teaspoons cornstarch
- 1/4teaspoon ground pepper
- 7teaspoons peanut oil or canola oil, divided
- 1tablespoon finely chopped fresh ginger
- 3large cloves garlic, minced
- 3scallions, chopped, whites and greens divided
- 1Fresno or serrano chile, seeded and thinly sliced
- Cut steak in thirds along the grain. Freeze 15 minutes to firm slightly; thinly slice crosswise.
- Sliver zest from enough tangerines (or clementines) to get 1 tablespoon ; set aside. Squeeze enough of the fruit to get 1/2 cup juice. Cut bok choy stems into 1-inch pieces and the leaves into 2-inch pieces. Discard mushroom stems; thinly slice caps. Whisk the juice, oyster sauce, soy sauce, vinegar, cornstarch and pepper in a small bowl. Place next to the stove.
- Heat a 14-inch flat-bottom carbon-steel wok or large skillet over medium-high heat until very hot. Add 2 teaspoons oil and swirl to coat. Add half the beef in one layer; cook, without stirring, for 1 minute. Then toss until the beef is no longer pink on the outside, 30 seconds more. Transfer to a plate. Repeat with 2 more teaspoons oil and the remaining beef; transfer to the plate.
- Add 2 teaspoons oil to the pan; swirl to coat. Add the bok choy stems and mushrooms; stir-fry until the mushrooms release their liquid, about 3 minutes. Add the bok choy leaves; stir-fry until wilted, 1 to 2 minutes. Transfer the bok choy and mushrooms to the plate with the beef.
- Add the remaining 1 teaspoon oil, ginger, garlic, scallion whites and chile to the pan and stir-fry for 30 seconds. Add the reserved sauce and heat until bubbling. Return the beef, vegetables and any accumulated liquid to the pan; gently stir until heated through, about 1 minute more. Stir in scallion greens and the reserved zest.
To make zest slivers, peel wide strips of the skin from citrus fruit with a vegetable peeler, leaving the white pith behind. Cut the strips into long, thin slivers.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||6g|