Spicy Pixie Tangerine Beef Stir Fry
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Price Rite of York
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
Certified Angus Beef, Beef Cubed Steak
$8.49 avg/ea$8.49/lb
Country Fresh Single Serve Sliced Mushrooms, 4 oz
$0.99$0.25/oz
Annie Chun's Chinese-Style Kung Pao Noodle Bowl, 8.5 oz
$3.29$0.36/oz
Bok Choy 1 ct, 16 oz
$1.99 avg/ea$0.12/oz
Garland Food Fresh Peeled Garlic, 1 lb
$6.49$6.49/lb
Ginger Root, 5 oz.
$0.93 avg/ea$0.19/oz
Tampico Irresistible Orange Tangerine Lemon Citrus Punch, 1 gal
$1.99$0.02/fl oz
Bowl & Basket Purified Water, 16.9 fl oz, 24 count
$3.29$0.01/fl oz
Knorr Maizena Corn Starch, 14.1 oz
$2.29$0.16/oz
Carrots 2 LB Bag, 2 pound
$1.99$1.00/lb
Broccoli Crowns, 1 ct, 12 oz
$1.19 avg/ea$0.10/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$3.99$3.99/lb
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
$2.79$0.28/fl oz
Badia Crushed Red Pepper, 12 oz
$5.49$0.46/oz
Badia Ground Black Pepper, 6 oz
$3.29$0.55/oz
Kikkoman 100% Pure Sesame Oil, 5 fl oz
$3.79$0.76/fl oz
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
Not Available
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.