Tacle Mandarin Stir Fried Beef and with Snow Peas by Mary Leonardi-Cattolica Sansen

Tacle Mandarin Stir Fried Beef and with Snow Peas by Mary Leonardi-Cattolica Sansen

Adapted from Cooks Illustrated Cookbook:2,000 recipes From 20 Years of America’s Most Trusted Food Magazine



3/4 cup Tacle Mandarin juice (5-6 mandarins)
2 Tbsp Soy Sauce
1 Tbsp light brown sugar
1 tsp toasted sesame oil
1 tsp cornstarch

Combine ingredients and set aside.

Beef Stir-fry

2 Tbsp soy sauce
1 Tsp light brown sugar
12 oz flank steak sliced thin on the diagonal
3 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp black bean sauce
1 tsp mandarin zest
1/4 tsp red pepper flakes
2 Tbsp peanut oil
1 large onion, halved and sliced lengthwise into 1/2″ strips
10 oz snow peas with stems and strings removed

Combine the soy sauce and sugar in a medium bowl, add the beef and mix well. Allow to marinate for 30-60 minutes.

Combine garlic, ginger bean sauce, mandarin juice pepper flakes and 1 tsp of the oil and set aside. Meanwhile heat 1 tsp of the remaining oil over medium high heat, add half the beef, leave undisturbed for 1 minute, then stir-fry until evenly browned on all sides. Remove to another bowl. Repeat with remaining beef. Put remaining tablespoon of oil in the pan and add the onion, stir frying until slightly softened 3-5 minutes. Add snow peas and stir-fry for 1 minute more. Add the water and continue to cook the vegetables until crisp-tender. Move the vegetables to the edges of the pan and add the garlic, ginger, bean sauce, zest and pepper flake mixture. Smash into the pan and let cook until fragrant, about 20 seconds. Add the beef and any juices and mix thoroughly with vegetables. Cook together for another minute.

Whisk the mandarin juice sauce to recombine, add to the beef mixture combining thoroughly and cook for another minute.

Serve immediately with white rice.

Follow with Tacle Mandarin Olive Oil Cake and Candied Tacle Mandarins.