Spicy Pixie Tangerine Beef Stir Fry
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Dearborn Market
Spicy Pixie Tangerine Beef Stir Fry
Prep Time30 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 1/4 lbs. Beef Steak (Skirt, Flank, Tri Tip, etc…)
1 (8 oz.) package Button Mushrooms, cleaned; trimmed; halved
1 (16 oz.) package Melissa’s Fresh Chinese Noodles
3 Melissa’s Baby Bok Choy, washed; trimmed; chopped
3 cloves Melissa’s Peeled Garlic, minced
1 tablespoon Melissa’s Ginger, minced
4 Melissa’s Pixie Tangerines, divided use
1/4 cup Cold Water
1 tablespoon Corn Starch
2 Carrots, rinsed; trimmed; shredded
1/2 lb. Baby Broccoli, washed; trimmed; chopped
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
1/4 cup Soy Sauce
1 teaspoon Crushed Red Chili Flakes
2 teaspoons Freshly Ground Pepper
2 teaspoons Sesame Oil
2 tablespoons Granulated Sugar
2 tablespoons Chili Paste
6 tablespoons Oyster Sauce
Directions
- In a bowl, add the oyster sauce and the next 8 ingredients.
- Cut 2 tangerines in half and squeeze the juice into the bowl.
- Mix well and add the steak.
- Marinate the beef for 1 hour or longer, if desired.
- In a wok or sauté pan, heat the olive oil and melt the butter.
- Add the beef, reserving the marinade, and sear the meat on both sides.
- Remove from the pan and let rest for 5 minutes.
- Thinly slice the meat and set aside.
- In the pan, add the mushrooms and the next 3 ingredients.
- Sauté for 3 minutes and then add the meat and the marinade to the pan.
- Bring to a boil.
- In a small bowl, mix together the water and the corn starch.
- Add to the pan and mix well.
- Sauté until the sauce thickens, about 2-3 minutes.
- Mix in the juice from the other 2 tangerines.
- Prepare the fresh noodles according to the package instructions.
- To serve, place the noodles in a serving bowl, top with the beef mixture and serve.
Makes about 6-8 servings.
30 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
USDA Choice Beef Boneless, Chuck Shoulder Steak
$5.19 avg/ea$5.19/lb
Bowl & Basket White Mushrooms, 10 oz
$2.69$0.27/oz
Meetu Chinese Noodles, 13 oz
$4.79$0.37/oz
Fresh Baby Bok Choy, 12 oz
$2.99 avg/ea$3.99/lb
Fresh Garlic
$1.25 avg/ea$4.99/lb
Ginger Root
$1.56 avg/ea$0.31/oz
Ojai Pixie Tangerines, 1 LB Bag
$4.99$0.31/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$7.49$0.02/fl oz
Argo 100% Pure Corn Starch, 16 oz
$2.99$0.19/oz
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.49$1.49/lb
Broccoli Crowns, 1 ct
$1.49 avg/ea$0.12/oz
Breakstone's Unsalted Butter, 4 count, 16 oz
$6.99$0.44/oz
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$5.99$1.20/oz
Kikkoman Soy Sauce, 148 ml
$2.99$0.60/fl oz
McCormick Crushed Red Pepper, 1.5 oz
$3.99$2.66/oz
McCormick Pure Ground Black Pepper, 6 oz
$8.49$1.42/oz
Kikkoman 100% Pure Sesame Oil, 5 fl oz
$4.79$0.96/fl oz
Domino Premium Pure Cane Granulated Sugar, 4 lb
$4.99$1.25/lb
Thai Kitchen Gluten Free Roasted Red Chili Paste, 4 oz
$6.29$1.57/oz
Not Available
Directions
- In a bowl, add the oyster sauce and the next 8 ingredients.
- Cut 2 tangerines in half and squeeze the juice into the bowl.
- Mix well and add the steak.
- Marinate the beef for 1 hour or longer, if desired.
- In a wok or sauté pan, heat the olive oil and melt the butter.
- Add the beef, reserving the marinade, and sear the meat on both sides.
- Remove from the pan and let rest for 5 minutes.
- Thinly slice the meat and set aside.
- In the pan, add the mushrooms and the next 3 ingredients.
- Sauté for 3 minutes and then add the meat and the marinade to the pan.
- Bring to a boil.
- In a small bowl, mix together the water and the corn starch.
- Add to the pan and mix well.
- Sauté until the sauce thickens, about 2-3 minutes.
- Mix in the juice from the other 2 tangerines.
- Prepare the fresh noodles according to the package instructions.
- To serve, place the noodles in a serving bowl, top with the beef mixture and serve.
Makes about 6-8 servings.