Tangerine Beef Stir Fry

Source

Everyday Foods (adapted)

Ingredients

Display units in Metric

3	pound	organic beef sirloin, sliced very thinly against the grain
1	bunch	scallions
6	Tbs	fresh ginger, minced
¹⁄₂	tsp	red pepper flakes
4		wide strips tangerine zest
6	Tbs	fresh tangerine juice
2	Tbs	potato or tapioca starch
¹⁄₂	tsp	coarse salt
2	Tbs	soy-less sauce
2	Tbs	rice vinegar gluten free
4	tsp	honey or agave
4	Tbs	cooking oil
		rice, for serving

Thinly slice two of the scallions. Cut the remaining scallions into thirds, discarding the white part.

In a bowl, combine the beef, thinly sliced scallion, ginger, zest, potato starch, and salt; toss to coat. In a separate bowl, combine juice, soy-less sauce, vinegar, honey, and 2 Tbs water.

Heat a large wok or skillet over high heat until hot. Add oil and swirl to coat. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine-juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.

Thinly slice two of the scallions. Cut the remaining scallions into thirds, discarding the white part.
In a bowl, combine the beef, thinly sliced scallion, ginger, zest, potato starch, and salt; toss to coat. In a separate bowl, combine juice, soy-less sauce, vinegar, honey, and 2 Tbs water.
Heat a large wok or skillet over high heat until hot. Add oil and swirl to coat. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine-juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.

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