This ad will not print with your recipe
Print Options
Font Size
Include:
Tangerine Bok Choy & Beef Stir-Fry
Rating: 5 stars
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.
total:
30 mins
Servings:
4
Tangerine Bok Choy & Beef Stir-Fry

Ingredients

Directions

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

    Advertisement

  • 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.

Tips

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

Serving Size: about 1 1/3 cups
Per Serving:
293 calories; protein 28.2g; carbohydrates 12.8g; dietary fiber 2.9g; sugars 5.3g; fat 14.6g; saturated fat 3.7g; cholesterol 70.3mg; vitamin a iu 4933.8IU; vitamin c 44.1mg; folate 77mcg; calcium 156.5mg; iron 3.6mg; magnesium 56.1mg; potassium 1053.8mg; sodium 552.9mg; thiamin 0.2mg.
Exchanges:

1 vegetable, 3 1/2 lean meat, 1 1/2 fat
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/06/2021
This ad will not print with your recipe
Ads will not print with your recipe Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/06/2021