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Tangerine Stir-Fried Beef with Onions and Snow Peas

Cooking Method:   ----
Cook level:   Level
Serving Size:   4  (person)


Lee Kum Kee Soy Sauce 4 Tbsp
Light brown sugar plus 1 additional teaspoon 1 Tbsp
Flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices 12 Oz
Tangerine juice plus 1 Tsp grated zest from 3 to 4 tangerines 3 /4 Cup
Lee Kum Kee Pure Sesame Oil 1 Tsp
Cornstarch 1 Tsp
Medium garlic cloves, minced or pressed through garlic press(about 1 Tbsp) 3
Minced fresh ginger 1 Tbsp
Lee Kum Kee Black Bean sauce 1 Tbsp
Red pepper flakes 1 /4-1/2 Tsp
Vegetable oil 2 Tbsp
Large onion, halved and cut into 1/2-inch wedges 1
Snow peas, ends trimmed and strings removed(about 4 cups0 10 Oz
Water 2 Tbsp


Lee Kum Kee Soy Sauce 4 Tbsp
Lee Kum Kee Pure Sesame Oil 1 Tsp
Lee Kum Kee Black Bean sauce 1 Tbsp

1.   Combine 2 Tbsp soy sauce and 1 Tsp sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 Tbsp soy sauce, remaining Tbsp sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 Tsp vegetable oil in small bowl.
2.   Drain beef and discard liquid. Heat 1 Tsp vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 tsp vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
3.   Add remaining Tbsp vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet;cook, stirring constantly, until thickened, about 30 seconds. Serve.


Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 Tsp toasted and ground Sichuan peppercorns for the red pepper flakes.

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