Spicy Tangerine Beef
|Tangerines/3 medium navel oranges||4|
|Vegetable oil||3 Tablespoon|
|Beef boneless steak||1 , thinly sliced crosswise|
|Cornstarch||6 1⁄2 Tablespoon (2 Tablespoons Plus 1/2 Teaspoon)|
|Broccoli||14 Ounce, cut into flowerets, stems peeled and cut into 1/4 inch thick slices|
|Green onions||3 Medium, cut diagonally into 2 inch pieces|
|Pepper red||1 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Ginger||1 Tablespoon, peeled and minced|
|Soy sauce||3 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon|
Cut peel and white pith from 1 tangerine or orange.
Over small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl; set aside.
From remaining fruit, with vegetable peeler, remove eight 3 inch long strips peel (about 3/4 inch wide each).
With knife, remove any pith from peel.
Squeeze 3/4 cup juice.
In 12 inch skillet, heat 2 tablespoons vegetable oil over high heat until hot.
Add strips of peel and cook until lightly browned, about 3 minutes.
Remove peel to large bowl.
Meanwhile, on waxed paper, toss beef slices with 2 tablespoons cornstarch to coat evenly.
Cook half of beef until crisp and lightly browned on both sides, about 5 minutes; remove to bowl with peel.
Repeat with remaining 1 tablespoon vegetable oil and beef.
Add broccoli and 2 tablespoons 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 2 minutes, stirring.
Add garlic and ginger; cook 1 minute longer.
Meanwhile, in cup, stir juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch until blended.
Add juice mixture and cook until sauce thickens slightly and boils, stirring.
Return beef mixture to skillet.
Add citrus segments with any juice in bowl; gently toss to combine.