{"id":41383,"date":"2026-01-22T13:29:00","date_gmt":"2026-01-22T13:29:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/tangerine-beef-stir-fry-with-green-beans-and-sweet-red-peppers-recipe\/"},"modified":"2026-01-29T17:18:01","modified_gmt":"2026-01-29T17:18:01","slug":"tangerine-beef-stir-fry-with-green-beans-and-sweet-red-peppers-recipe","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/tangerine-beef-stir-fry-with-green-beans-and-sweet-red-peppers-recipe\/","title":{"rendered":"Tangerine Beef Stir Fry Recipe"},"content":{"rendered":"<p>Citrus fruits aren&#8217;t just for eating fresh or juicing\u2014they&#8217;re also excellent for tenderizing meat and adding vibrant flavor to savory dishes. This <a href=\"https:\/\/www.halegroves.com\/tangerines\/c\/ft_1001_2\/\">Tangerine<\/a> Beef Stir Fry showcases how the sweet, bold taste of tangerines can transform a simple stir-fry into something special.<\/p>\n<p><strong>Why Tangerines?<\/strong><\/p>\n<p><a href=\"https:\/\/www.halegroves.com\/tangerines\/c\/ft_1001_2\/\">Tangerines<\/a> are among the sweetest and least acidic citrus fruits available. These reddish-orange hybrids of mandarin orange pack more powerful flavor than most other oranges, with a bold taste and shorter aftertaste that works beautifully in cooking.<\/p>\n<hr \/>\n<h2>Tangerine Beef Stir Fry Recipe<\/h2>\n<p><strong>Prep Time:<\/strong> 1 hour<br \/>\n<strong>Cook Time:<\/strong> 25 minutes<br \/>\n<strong>Total Time:<\/strong> 1 hour 25 minutes<\/p>\n<h3>Ingredients<\/h3>\n<p><strong>Marinade:<\/strong><\/p>\n<ul>\n<li>4 tablespoons soy sauce<\/li>\n<li>2 teaspoons packed light brown sugar<\/li>\n<\/ul>\n<p><strong>Sauce:<\/strong><\/p>\n<ul>\n<li>1\/4 cup freshly squeezed tangerine juice (<a href=\"https:\/\/www.halegroves.com\/tangerines\/c\/ft_1001_2\/\">about 3-5 tangerines; Sunburst tangerines work well<\/a>)<\/li>\n<li>2 tablespoons soy sauce<\/li>\n<li>1 tablespoon packed light brown sugar<\/li>\n<li>1 teaspoon sesame oil<\/li>\n<li>1 teaspoon corn starch<\/li>\n<\/ul>\n<p><strong>Stir Fry:<\/strong><\/p>\n<ul>\n<li>1 pound sirloin tip steaks (or flank steak), cut into 2-inch-wide strips with the grain, then sliced thin across the grain on a slight angle (or use pre-cut stir-fry beef)<\/li>\n<li>3 large garlic cloves, minced<\/li>\n<li>1 tablespoon grated fresh ginger<\/li>\n<li>1 tablespoon black bean sauce<\/li>\n<li>1 teaspoon packed, grated tangerine zest<\/li>\n<li>1\/4 to 1\/2 teaspoon red pepper flakes (start with 1\/4 teaspoon for a slight kick)<\/li>\n<li>3 tablespoons canola or vegetable oil, divided<\/li>\n<li>2 cups fresh green beans, trimmed and cut into 2-3 inch pieces<\/li>\n<li>1 1\/2 cups fresh baby corn, cut into 2-inch pieces (or substitute canned baby corn)<\/li>\n<li>1\/2 cup thinly sliced, seeded red bell pepper (about 1\/4 to 1\/2 of one pepper)<\/li>\n<li>1 bunch green onions (about 6), cut into 2-inch pieces<\/li>\n<li>3 tablespoons water<\/li>\n<li>1 1\/2 to 2 cups white rice<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<p><strong>Note:<\/strong> Stir-frying at high temperatures produces smoke. Use your ventilation fan, open a window, or consider cooking outdoors if you have an outdoor kitchen.<\/p>\n<ol>\n<li><strong>Marinate the beef:<\/strong> Combine marinade ingredients and beef in a medium bowl. Toss well to coat all surfaces. Marinate for 10-60 minutes, stirring once or twice.<\/li>\n<li><strong>Prep your ingredients:<\/strong> Chop the green beans, red pepper, and baby corn. Cut the green onions and set aside. This is important\u2014once you start cooking, everything moves fast!<\/li>\n<li><strong>Cook the rice:<\/strong> Prepare rice according to package instructions. Cover and set aside when done.<\/li>\n<li><strong>Make the aromatics mixture:<\/strong> Combine garlic, ginger, tangerine zest, black bean sauce, red pepper flakes, and 1 teaspoon of canola oil in a small bowl. Set aside.<\/li>\n<li><strong>Prepare the sauce:<\/strong> Whisk together all sauce ingredients in a small bowl. Set aside.<\/li>\n<li><strong>Cook the beef:<\/strong> Drain beef and discard marinade. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat until just smoking. Add 1\/3 of the beef in a single layer, separating any clumps. Cook without stirring for 1 minute, then flip and cook until browned on the other side. Transfer to a clean plate. Repeat with remaining beef in two more batches, adding 1 teaspoon of oil each time. <em>Important: Don&#8217;t let beef pieces touch or they&#8217;ll steam instead of getting crispy.<\/em><\/li>\n<li><strong>Cook the vegetables:<\/strong> Wipe the skillet clean. Add 1 tablespoon of oil and heat until just smoking. Add green beans, baby corn, and red pepper. Cook for 4-6 minutes, stirring occasionally, until vegetables start to brown.<\/li>\n<li><strong>Add green onions:<\/strong> Toss in green onions and cook for 1 minute, stirring frequently.<\/li>\n<li><strong>Steam-finish the vegetables:<\/strong> Add water and cook for 1 minute until vegetables are crisp-tender.<\/li>\n<li><strong>Add aromatics:<\/strong> Push vegetables to the outer edges of the skillet, creating a clearing in the center. Add the garlic-ginger mixture to the cleared space and press it into the pan for 15-20 seconds until fragrant. Stir the mixture into the vegetables for 15 seconds until well combined.<\/li>\n<li><strong>Combine and finish:<\/strong> Add the beef back to the skillet along with any accumulated juices. Stir to combine. Give the sauce a quick whisk, then add it to the skillet. Cook while stirring constantly until the sauce thickens, about 1-2 minutes.<\/li>\n<li><strong>Serve:<\/strong> Remove from heat and serve immediately over rice.<\/li>\n<\/ol>\n<hr \/>\n<p><strong>Chef&#8217;s Tips:<\/strong><\/p>\n<ul>\n<li>The tangerine juice tenderizes the beef while adding a subtle sweetness that balances the savory soy and ginger<\/li>\n<li>Don&#8217;t skip the high heat\u2014it&#8217;s essential for that restaurant-quality sear<\/li>\n<li>Have all ingredients prepped before you start cooking; stir-frying happens fast!<\/li>\n<\/ul>\n<p>Enjoy this fast, flavorful dinner that brings a bright citrus twist to your weeknight rotation!<\/p>\n","protected":false},"author":1,"featured_media":42936,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[56],"cuisine-recipe-category":[61],"cuisine-recipe-course":[34,29],"cuisine-recipe-cuisine":[],"class_list":["post-41383","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-tangerines","cuisine-recipe-category-entree","cuisine-recipe-course-dinner","cuisine-recipe-course-lunch"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41383"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/42936"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41383"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41383"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41383"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41383"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}