Tangerine Beef Stir Fry with Green Beans and Sweet Red Peppers Recipe2018-10-29
Citrus fruits are not just good for eating fresh out of hand or juiced for rejuvenating refreshment. They can also be used to tenderize meat while bringing colorful flavors to different dishes.
Tangerine, the reddish-orange citrus fruit consisting of hybrids of mandarin orange, is one of the sweetest and least acidic citrus fruit available. Tangerines pack a stronger and more powerful flavor than most other oranges.
Tangerines are named for the location from which they were first exported – Tangier, Morocco. They were first grown and produced in Palatka, Florida by Major Atway who sold his groves to N.H. Moragne giving birth to the name Moragne Tangerine. This cultivar produced the seedling Dancy Tangerine, which is considered the most popular and oldest American variety that caught the fancy of many due to its sweet taste. The Dancy Tangerine also lacks the tartness of other oranges, has a bold flavor with shorter aftertaste, and a zipper-skin that is easy to peel.
Aside from the Dancy Tangerine, Honeybell Tangelo, and fortune mandarins, there are other important tangerine hybrids that played a big role in the citrus industry like the Murcotts, Sunbursts, and Fallglo. This Tangerine Beef Stir Fry is a fast and easy dish that is sure to be a hit.
How to make Tangerine Beef Stir Fry with Green Beans and Sweet Red Peppers
Prep Time: 1 hour
Cook Time: 25 minutes
Ready In: 1 ½ hours
- 4 tablespoons soy sauce
- 2 teaspoons packed light brown sugar
- 1/4 cup freshly squeezed tangerine juice (About 3-5 tangerines. I used Sunburst tangerines).
- 2 tablespoons soy sauce
- 1 tablespoon packed light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 1 pound sirloin tip steaks (can also substitute flank steak), cut into 2-inch-wide strips with grain, and sliced thin across the grain on a slight angle (Your grocery store might have pre-cut stir-fry beef.)
- 3 large garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon of black bean sauce
- 1 teaspoon packed, grated Hale Groves Honey-Sweet Tangerine zest
- 1/4 – 1/2 teaspoon red pepper flakes (I used 1/4 teaspoon and it had a slight kick)
- 3 tablespoons canola or vegetable oil
- 2 cups of cut fresh green beans (trimmed and cut into 2-3 inch pieces)
- 1 1/2 cups cut fresh baby corn (cut into 2 inch pieces). If you can’t find fresh, substitute canned baby corn.
- 1/2 cup thinly sliced, seeded red bell pepper (about 1/4 to 1/2 of one pepper)
- 1 bunch green onions (about 6) cut into 2 inch pieces
- 3 tablespoons water
- 1 1/2 to 2 cups white rice
- Keep in mind that stir-fry cooks at high temperatures and smoke from it can linger. If you do not have a ventilation fan for the smoke, consider opening a window and using a fan, or cooking outside if you have an outdoor kitchen.
- Combine marinade ingredients and beef in a medium bowl and toss well to ensure that the all the beef surface gets coated. Marinate for 10-60 minutes, stirring once or twice while marinating.
- Chop the green beans, red pepper and baby corn. Cut the green onions then set aside for later use.
- Cook rice as per package instructions. When done cover and set aside.
- Combine the garlic, ginger, tangerine zest, black bean sauce, red pepper flakes, and a teaspoon of the canola oil in a small bowl then set aside.
- Whisk together sauce ingredients in a small bowl. Set aside.
- Drain beef and throw away the marinade. Over medium-high heat, heat a teaspoon of oil in a large nonstick skillet until just smoking. Put in 1/3 of beef in a single layer, separate any clumps and cook without stirring for a minute. Flip beef and cook the other side until browned. Remove the beef from heat and place on a clean plate. Repeat the process until all beef is cooked. Do not let the beef pieces touch each other, as it will cause them to steam and lose their crisp coating.
- Using a clean skillet, add 1 tablespoon of oil and heat until just smoking. Put in the beans, baby corn, and sliced red pepper. Stir periodically and cook for 4 to 6 minutes or until they start to brown.
- Toss the green onions and cook for one minute. Stir frequently.
- Add water and cook the vegetables for one minute until they turn crisp-tender.
- Push the veggies on the outer edges of the skillet to create a space at the center then add garlic/ginger mixture on the cleared area, mashing them on the pan for 15 to 20 seconds. Stir the mixture into the vegetables for 15 seconds or until well combined. Add the beef immediately and make sure to include any accumulated juices into the skillet and stir to combine.
- Whisk the sauce you set aside then add to skillet and cook while constantly stirring until thickened. Remove from heat.
- Serve with rice.