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Amarante
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Tue, Jun 22 2021, 12:28 pm
This was a very good simple stir fry and so much healthier than the fatty versions with lots of sugar from a restaurant.
You can prep ahead of time. I did some minor substitutions - shiitake mushrooms for regular mushrooms and sugar snap peas instead of snow peas. I also served over brown rice using the Cooks' Illustrated baked brown rice recipe because it is foolproof.
Tangerine Beef
Excerpt From: Good Housekeeping: Skillet Suppers: 65 Delicious Recipes (Good Food Guaranteed)
Marinating flank steak in a garlicky ginger-tangerine sauce gives this dish its Chinese-takeout taste.
MAKES: 4 MAIN-DISH SERVINGS
1 cup long-grain white rice
2 tangerines
2 garlic cloves, crushed with press
1 tablespoon oyster sauce - I subbed hoisin sauce
1 teaspoon honey
½ teaspoon ground ginger
¼ teaspoon Chinese five-spice powder
Salt
2 teaspoon ground black pepper
1 pound beef flank steak, cut in half lengthwise and thinly sliced across the grain
2 tablespoons vegetable oil
12 ounces cremini mushrooms, thinly sliced - subbed shiitake mushrooms
12 ounces snow peas - I subbed sugar snap peas
4 green onions, cut into 1-inch pieces
1 Prepare rice as label directs. Meanwhile, with vegetable peeler, remove peel from 1 tangerine in strips. From both tangerines, squeeze ½ cup juice. In large resealable plastic bag, combine orange peel and juice, half of garlic, oyster sauce, honey, ginger, five-spice powder, ¼ teaspoon each salt and pepper, and beef. Seal bag and let stand for 10 minutes.
2 Meanwhile, in 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add mushrooms, remaining garlic, and ⅛ teaspoon salt. Cook for 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Add snow peas and cook for 3 minutes or until snow peas are tender-crisp, stirring occasionally. Transfer to large plate.
3 To same skillet, add remaining 1 tablespoon oil and heat over medium-high heat until hot. Add beef and marinade; cook for 4 minutes or until beef is no longer pink, stirring occasionally. Add mushroom mixture and green onions, tossing to combine. Cook for 2 minutes or until green onions have wilted, stirring occasionally. Serve with rice.
EACH SERVING: ABOUT 505 CALORIES, 33G PROTEIN, 58G CARBOHYDRATE, 16G TOTAL FAT (4G SATURATED), 4G FIBER, 415MG SODIUM.
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