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Under 30 Minutes

Tangerine Beef Stir-Fry

  • Prep:
  • Total Time:
  • Servings: 4
Tangerine Beef Stir-Fry

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 1 1/2 pounds beef sirloin, very thinly sliced against the grain
  • 1 bunch scallions, trimmed, 1 scallion thinly sliced, remaining cut crosswise into thirds
  • 3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
  • 1/2 teaspoon red-pepper flakes
  • 2 wide strips tangerine zest, plus 3 tablespoons tangerine juice (from 2 tangerines)
  • 2 1/2 teaspoons cornstarch
  • 1/4 teaspoon coarse salt
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • Cooked long-grain white rice, for serving


  1. In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt; toss to coat. In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tablespoons water.

  2. Heat a large wok or skillet over high until hot. Add oil and swirl to coat wok. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.

Reviews (2)

  • Mrs Levine 8 Jul, 2013

    It came out absolutely perfect, better than Chinese food delivered! I used bison instead. Next time, the only thing I might differently is adding some more vegetables, such as snow peas, mushrooms, etc.

  • alexbarrett 29 May, 2013

    I make this all the time, usually swapping out the beef for chicken, and using orange juice and zest if I don't have access to a tangerine. Great, easy weeknight dinner.

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