Tangerine, Beef, and Vegetable Stir-Fry

Tangerine, Beef, and Vegetable Stir-Fry
Contributor
Whole Foods Market

Satsumas are a sweet, juicy, and easy-to-peel citrus. In this colorful stir-fry, satsuma peel adds intense flavor, satsuma juice is used to create a rich sauce, and segments of satsuma provide a final burst of citrus. Prep all of your ingredients before starting to cook so it's ready to go as this cooks in merely minutes.

4
Servings
1134
Calories Per Serving
Deliver Ingredients

Ingredients

  • satsumas or other sweet citrus such as clementines or tangerines
  • 2  Tablespoons  rice vinegar
  • 2  Tablespoons  low-sodium tamari or soy sauce
  • 1  Tablespoon  cornstarch
  • 1  Teaspoon  fresh grated ginger
  • 2  Teaspoons  sesame oil, divided
  • 3/4  Pounds  top sirloin steak, thinly sliced against the grain
  • 2  Teaspoons  canola oil
  • 3  Cups  small broccoli florets
  • 1 1/2  Cup  snow peas
  • red bell pepper, thinly sliced
  • green onions, thinly sliced and divided
  • 3  Cups  cooked brown rice

Directions

With a vegetable peeler, remove peel from 2 satsumas in long strips. If necessary, remove any white pith from peel. Thinly slice peel and set aside. Peel 2 additional satsumas. Remove segments from membranes of peeled satsumas and place in a small bowl. Set aside. Squeeze juice from remaining membranes into a small liquid measuring cup. Juice remaining 2 to 4 satsumas (you should have about 1/2 cup juice).

In a medium bowl combine satsuma juice, rice vinegar, tamari, cornstarch, ginger, and 1 teaspoon sesame oil. Transfer 1/4 cup mixture to a separate bowl, add beef and toss to coat. Set aside remaining juice mixture.

Heat canola oil and remaining 1 teaspoon sesame oil in a large wok or heavy skillet over medium-high heat. Stir in sliced satsuma peel and cook until just beginning to brown, about 2 minutes. Add beef mixture and cook, stirring, 2 to 3 minutes. Remove beef and juices to a bowl, cover, and keep warm. Add 1/4 cup water to the wok and bring to a simmer. Stir in broccoli, snow peas, red bell pepper, and white and light green parts of green onion. Reduce heat to medium and cover. Cook 5 minutes, or until vegetables are crisp-tender, stirring once. Transfer vegetables to bowl with beef. Whisk remaining juice mixture and add to wok. Bring to a boil and boil 1 minute, stirring. Add beef and vegetables back to wok along with satsuma segments. Stir to coat and heat through. Serve with brown rice and garnish with dark green parts of sliced green onions.

Nutritional Facts

Total Fat
23g
33%
Sugar
4g
4%
Saturated Fat
6g
25%
Cholesterol
71mg
24%
Carbohydrate, by difference
180g
100%
Protein
52g
100%
Vitamin A, RAE
24µg
3%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
152mg
15%
Choline, total
64mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
24g
96%
Fluoride, F
30µg
1%
Folate, total
272µg
68%
Iron, Fe
11mg
61%
Magnesium, Mg
346mg
100%
Manganese, Mn
6mg
100%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
1051mg
100%
Riboflavin
1mg
91%
Selenium, Se
72µg
100%
Sodium, Na
1445mg
96%
Thiamin
1mg
91%
Water
222g
8%
Zinc, Zn
15mg
100%

Tangerine Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tangerine Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.