Recipes Ingredients Meat & Poultry Beef Recipes Tangerine Beef Stir-Fry 3.8 (4) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 30 mins Total Time: 30 mins Servings: 4 Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry. Ingredients 1 ½ 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) ½ teaspoon red-pepper flakes 2 wide strips tangerine zest, plus 3 tablespoons tangerine juice (from 2 tangerines) 2 ½ teaspoons cornstarch ¼ 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 Directions 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. 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. Rate it Print