Tangerine Beef Stir-Fry

Photo: Romulo Yanes
Prep Time:
30 mins
Total Time:
30 mins

Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry.


  • 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


  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.

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