Stir-Fried Beef with Tangerines, Green Beans, and C

Name: Stir-Fried Beef with Tangerines, Green Beans, and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white; 1/2 teaspoon sesame oil; 1 teaspoon Chinese five spice powder; 1 tablespoon cornstarch; Sea salt and ground white pepper; 1 pound boneless beef top round, sliced paper-thin against the grain; 3 cups peanut oil; 1 tangerine, unpeeled, sliced in paper-thin circles; 2 tablespoons cornstarch; 1-inch piece fresh ginger, minced; 4 garlic cloves, minced; 2 green onions, minced; 4 dried red chiles; 3/4 pound green beans, halved on the bias; 1/4 cup Chicken Stock (page 156); 2 tablespoons low-sodium soy sauce; 1 tablespoon Chinese black vinegar or balsamic; 1 tablespoon sugar; 2 tablespoons toasted sesame seeds, for garnish (see Note, page 34)

Servings: persons

1 egg white
1/2 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 tablespoon cornstarch
Sea salt and ground white pepper
1 pound boneless beef top round, sliced paper-thin against the grain
3 cups peanut oil
1 tangerine, unpeeled, sliced in paper-thin circles
2 tablespoons cornstarch
1-inch piece fresh ginger, minced
4 garlic cloves, minced
2 green onions, minced
4 dried red chiles
3/4 pound green beans, halved on the bias
1/4 cup Chicken Stock (page 156)
2 tablespoons low-sodium soy sauce
1 tablespoon Chinese black vinegar or balsamic
1 tablespoon sugar
2 tablespoons toasted sesame seeds, for garnish (see Note, page 34)

1
In a mixing bowl, whisk together the egg white, sesame oil, five spice powder, and cornstarch; season with salt and pepper.
2
Add the beef, toss to coat in the marinade, and stick it in the refrigerator for 30 minutes.
3
In the meantime ...
4
Pour the peanut oil into a wok and place over high heat.
5
Heat the oil to 350F.
6
; this will take about 15 minutes.
7
Toss the tangerine slices with 1 tablespoon of the cornstarch.
8
When the oil is smoking hot, quickly fry the tangerine slices for about 4 minutes.
9
Frying the tangerine first removes the bitterness from the skin and the slices become crispy so you can eat them whole.
10
Carefully remove the tangerine slices with a strainer to drain on a paper-towel-lined platter; their shape should remain intact.
11
Bring the oil back up to the smoking point and add half of the beef.
12
(If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.)
13
Fry for 2 minutes and then remove to a paper towel to drain; repeat with the remaining beef.
14
Very carefully drain all but 1/4 cup of the hot oil into a heat-proof container.
15
Stir-fry the ginger, garlic, green onions, and chiles in the remaining oil until they perfume.
16
Add the green beans; season with salt and pepper.
17
Mix the chicken stock with the remaining tablespoon of cornstarch and add it to the wok.
18
Add the soy sauce, vinegar, and sugar.
19
Simmer until the sauce is thick and the beans are tender, about 10 minutes.
20
Return the beef and tangerines to the pan and coat.
21
Scatter the sesame seeds on top.
22
Serve with steamed rice.

1690

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 egg white, 1/2 teaspoon sesame oil, 1 teaspoon Chinese five spice powder, 1 tablespoon cornstarch, and more.

Yes, Stir-Fried Beef with Tangerines, Green Beans, and Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Beef with Tangerines, Green Beans, and Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions