SERVES 4
To make slicing the flank steak easier, freeze it for 15 minutes. Two to three oranges can be substituted for the tangerines. Note that you should zest the tangerines before juicing them. Use the larger amount of red pepper flakes if you desire a spicier dish. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes. Serve with Basic White Rice.
SAUCE |
|
¾ |
cup juice from 3 to 4 tangerines (see note) |
2 |
tablespoons soy sauce |
1 |
tablespoon light brown sugar |
1 |
teaspoon toasted sesame oil |
1 |
teaspoon cornstarch |
BEEF AND VEGETABLES |
|
12 |
ounces flank steak, trimmed and cut into 2-inch-wide strips with the grain, then sliced across the grain into ⅛-inch-thick slices (see note) |
2 |
tablespoons soy sauce |
1 |
teaspoon light brown sugar |
2 |
tablespoons peanut or vegetable oil |
1 |
tablespoon minced or grated fresh ginger |
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
1 |
tablespoon Chinese black bean sauce |
1 |
teaspoon grated zest from 1 tangerine (see note) |
¼–½ |
teaspoon red pepper flakes (see note) |
1 |
large onion, halved and cut into ½-inch wedges |
10 |
ounces snow peas, tips and strings removed |
2 |
tablespoons water |
1. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE BEEF AND VEGETABLES: Toss the beef with the soy sauce and sugar in a medium bowl and let marinate for at least 10 minutes or up to 1 hour. In a small bowl, mix 1 teaspoon of the peanut oil, the ginger, garlic, black bean sauce, tangerine zest, and red pepper flakes together.
3. Heat 2 teaspoons more peanut oil in a 12-inch nonstick skillet over high heat until just smoking. Add the beef, break up any clumps, then cook without stirring until the meat is browned at the edges, about 1 minute. Stir the beef and continue to cook until cooked through, about 1 minute longer. Transfer the beef to a clean bowl and cover with foil to keep warm.
4. Add the remaining 1 tablespoon peanut oil to the skillet and return to high heat until just smoking. Add the onion and cook, stirring frequently, until beginning to brown, about 2 minutes. Add the snow peas and cook until spotty brown, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Cook the snow peas until crisp-tender, about 1 minute.
5. Clear the center of the skillet, add the ginger mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the ginger mixture into the vegetables.
6. Stir in the beef with any accumulated juices. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Transfer to a serving platter and serve.