Tangerine Beef

1. 1

   Prepare rice as label directs.

2. 2

   Meanwhile, with vegetable peeler, remove peel from 1 tangerine in strips.

3. 3

   From both tangerines, squeeze 1/2 cup juice.

4. 4

   To large resealable bag, add peel, juice, half of garlic, oyster sauce, honey, ginger, five-spice powder, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and beef.

5. 5

   Seal bag and let stand 10 minutes.

6. 6

   Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot.

7. 7

   Add mushrooms, remaining garlic, and 1/8 teaspoon salt.

8. 8

   Cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally.

9. 9

   Add snow peas and cook 3 minutes or until snow peas are tender-crisp, stirring occasionally.

10. 10

    Transfer to large plate.

11. 11

    To same skillet, add remaining oil and heat on medium-high until hot.

12. 12

    Add beef and marinade; cook 4 minutes or until beef is no longer pink, stirring occasionally.

13. 13

    Add mushroom mixture and green onions, tossing to combine.

14. 14

    Cook 2 minutes or until green onions have wilted, stirring occasionally.

15. 15

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.