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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. Source: EatingWell Magazine, March/April 2016

Laraine Perri
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Ingredients

Directions

  • 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

293 calories; 14.6 g total fat; 3.7 g saturated fat; 70 mg cholesterol; 553 mg sodium. 1054 mg potassium; 12.8 g carbohydrates; 2.9 g fiber; 5 g sugar; 28.2 g protein; 4934 IU vitamin a iu; 44 mg vitamin c; 77 mcg folate; 157 mg calcium; 4 mg iron; 56 mg magnesium;

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