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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.

Laraine Perri
Source: EatingWell Magazine, March/April 2016
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut steak in thirds along the grain. Freeze 15 minutes to firm slightly; thinly slice crosswise.

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  • Sliver zest from enough tangerines (or clementines) to get 1 tablespoon (see Tip); 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.

Tips

Slivers of citrus zest add big “zest flavor” to dishes like stir-fries and cakes. 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.

Nutrition Facts

292.6 calories; protein 28.2g 56% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 2.9g 12% DV; sugars 5.3g; fat 14.6g 23% DV; saturated fat 3.7g 19% DV; cholesterol 70.3mg 23% DV; vitamin a iu 4933.8IU 99% DV; vitamin c 44.1mg 74% DV; folate 77mcg 19% DV; calcium 156.5mg 16% DV; iron 3.6mg 20% DV; magnesium 56.1mg 20% DV; potassium 1053.8mg 30% DV; sodium 552.9mg 22% DV; thiamin 0.2mg 15% DV.

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