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

Name: Stir-Fried Beef with Tangerines, Green Beans, and Chiles
Yield: serves 6
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)

December 9, 2011

Slicing the beef paper-thin when stir-frying will get the meat nice and crispy, so make sure your knife is sharp. If tangerines are not in season, oranges make a fine substitute and no one will be the wiser. The only weird ingredient is the black Chinese vinegar. It has a sweet, malted flavor that is very traditional in Chinese cooking. If you’re a purist about Chinese food, the black vinegar will be worth the trip to an Asian market. If you can’t find it, I’m not going to tell anyone if you substitute balsamic vinegar.

Recipe notes

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