Easy to prepare. Amazing flavor. What more could you ask for in a dish, right? Well, if you are looking for easy and flavorful, look no further. This is the dish for you. I do so love making stir-frys during the week. They're light, they're quick, and when you sit down to eat, you aren't completely exhausted! Another perfect dish for all those busy week nights!
Tangerine Beef with Snow Peas
Adapted from Williams-Sonoma
4 Tablespoons soy sauce, divided
4 Tablespoons Tangerine juice (or orange juice), divided
2 Tablespoons rice wine vinegar
2 Tablespoons hoisin sauce
1 garlic clove, finely minced
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
1/2 teaspoons cornstarch
1 lbs sirloin steaks, cut into strips
1 cup snow peas (or more if you want)
1 red pepper, diced
1 Tablespoon vegetable oil
Mix together 2 tablespoons soy and 1 tablespoon tangerine juice. Place the sirloin strips in a resealable bag and pour mixture over. Seal and refrigerate for at least 1 hour.
Meanwhile, in a small bowl, mix together 2 tablespoons soy, 3 tablespoons tangerine juice, rice wine, hoisin, garlic, sesame oil, ginger, and cornstarch until well combined; set aside.
In a wok or large, deep non-stick skillet, heat the oil over medium high heat. Add the beef and stir fry for 3 minutes. Add the red pepper and snow peas and stir fry for another 3 minutes or until the veggies are just starting to get tender. Add the sauce mixture, bring to a boil, and stir. Remove from heat as soon as the sauce thickens. Serve over rice. Enjoy!
One Year Ago: Lemon, Rosemary, and Balsamic Grilled Chicken