Tangerine, Beef, and Vegetable Stir-Fry

Contributor
Tangerine, Beef, and Vegetable Stir-Fry
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
491
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 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
  • 1 red bell pepper, thinly sliced
  • 3 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.

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
13g
N/A
Saturated Fat
6g
28%
Cholesterol
66mg
22%
Protein
25g
49%
Carbs
58g
19%
Vitamin A
132µg
15%
Vitamin B12
0.9µg
15.7%
Vitamin B6
1mg
49.3%
Vitamin C
154mg
100%
Vitamin E
2mg
8%
Vitamin K
37µg
46%
Calcium
118mg
12%
Fiber
6g
26%
Folate (food)
108µg
N/A
Folate equivalent (total)
108µg
27%
Iron
4mg
21%
Magnesium
123mg
31%
Monounsaturated
8g
N/A
Niacin (B3)
9mg
46%
Phosphorus
362mg
52%
Polyunsaturated
3g
N/A
Potassium
909mg
26%
Riboflavin (B2)
0.2mg
14.5%
Sodium
501mg
21%
Thiamin (B1)
0.4mg
26.4%
Zinc
4mg
30%