Tangerine Bok Choy & Beef Stir

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.

Cut steak in thirds along the grain. Freeze 15 minutes to firm slightly; thinly slice crosswise. Sliver zest from enough tangerines (or clementines) to get 1 tablespoon (see Tip); set aside....


Ingredients

  • Tangerine Bok Choy & Beef Stir-Fry
  • 1 pound flank steak, trimmed
  • 6 Pixie tangerines or clementines
  • 1 pound bok choy
  • 6 ounces shiitake mushrooms
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon ground pepper
  • 7 teaspoons peanut oil or canola oil, divided
  • 1 tablespoon finely chopped fresh ginger
  • 3 large garlic, minced
  • 3 scallions, chopped, whites and greens divided
  • 1 Fresno or serrano chile, seeded and thinly sliced

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