Orange Beef

This recipe was tasty! I was nervous about it being too spicy but took the chance and put as much in as they told me. I was disappointed to find that it didn't have any heat at all. would go so far as to call it mild. So if you want the heat, I might double the red pepper.

I bought pre-cut broccoli to save myself at least one step, but the chopping of the fresh garlic and ginger ate up a lot of time. I think I am going to buy the stuff that is pre-chopped to save myself 20 minutes! 

I used a wok, and I really should have used the pan they suggested because it all blobbed together and I ended up over cooking the meat.

The oranges were juicy, but we ended up supplementing with juice from the carton. If only I had bought the extra orange! (Also, I peeled the orange after getting the rind- which was a mistake and we had to squish the orange to the the juice...)

I think I will make this again, it was fairly easy and good.

Spicy Tangerine Beef

This looks really good. I think a side of rice will complete the meal.

Prep: 25 min
Cook: 25 min

4 Tangerines or 3 medium navel oranges
1 Large bunch broccoli (1.5 pounds)
3 tbsp vegetable oil
1 boneless beef top sirloin steak (12 oz) thinly sliced crosswise
2 tbsp plus 1/2 tsp cornstarch
2 tbsp water
3 green onions, cut on diagonal into 2" pieces
1 red pepper, thinly sliced
3 garlic cloves, finely chopped
1 tbsp minced, peeled fresh ginger
3 tbsp soy sauce
1/4 tsp crushed red pepper

Cut peel  and white pith from 1 tangerine. Holding tangerine over small bowl to catch juice, cut on either side of the membranes to release each section, allowing fruit and juice to drop into bowl; set aside. With vegetable peeler, remove 8 strips (3"x 3/4" each) peel from remaining tangerines. With knife, remove any remaining pith from peel. Squeeze 3/4 cup juice; set aside.

Cut broccoli into small flowerets. With vegetable peeler, peel broccoli stems, cut into 1/4" slices.

In 12 " skillet, heat 2 tablespoons oil over high heat until very hot. Add strips of peel and cook until lightly browned, about 3 minutes. Transfer peel to large bowl.

On waxed paper, toss beef slices with 2 tablespoons cornstarch, coating evenly. Add half of beef to skillet to cook, stirring frequently (stir-frying), until crisp and lightly browned on both sides, about 5 minutes, using slotted spoon to transfer beef as it is browned to bowl with peel. Repeat with remaining 1 tablespoon oil and remaining beef.

Add broccoli and water  to skillet. Reduce heat to medium, cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red pepper; cook, stir-frying, 2 minutes. Add garlic and ginger; stir-fry 1 minute.

Meanwhile, in cup, combine tangerine juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch. Stir until blended. Stir cornstarch mixture into skillet. Stir-fry until sauce has thickened and boils.

Return beef to skillet. Add citrus sections and juice in bowl; toss to combine. Makes 4 main-dish servings.