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Tangerine Beef and Broccoli Stir-FryTangerine Beef and Broccoli Stir-Fry

Tangerine Beef and Broccoli Stir-Fry

Stir-fries are the ultimate weeknight dinner! In addition to being quick to prepare, they easily check all the boxes when it comes to a balanced meal. In this recipe, Heinen’s CARE Certified coulotte or flank steak provides protein, while broccoli covers the veggie department.
Carolyn Hodges
Carolyn Hodges
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Recipe - Heinen's of Rocky River
Tangerine Beef and Broccoli Stir-Fry
Tangerine Beef and Broccoli Stir-Fry
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
0
Ingredients
5 small Neapolitan tangerines
1 Tbsp. cornstarch + 2 Tbsp. water
3 Tbsp. reduced sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 Tbsp. honey
1 ½ tsp. minced garlic
1 tsp. fresh ginger, minced
1 Tbsp. Heinen’s avocado oil
1 lb. Heinen’s CARE Certified beef coulotte or flank steak, sliced very thin against the grain
Kosher salt and pepper
3 cups steamed fresh broccoli florets (sub with a 12 oz. package of Heinen’s steam-in-bag frozen broccoli, prepared according to the package directions)
⅓ cup green onions, sliced
Cooked rice
Sesame seeds
Directions
  1. Zest 1 tangerine, then juice 3 of them to collect ½ cup of tangerine juice.
  2. In a bowl, whisk together the cornstarch and water, then whisk in the tangerine zest and juice, soy sauce, rice vinegar, honey, garlic and ginger. Set the sauce aside.
  3. Peel and segment the zested tangerine and last remaining tangerine. Set aside.
  4. Heat the avocado oil in a large nonstick skillet or wok over medium-high heat. Add the beef to the pan and season liberally with salt and pepper.
  5. Stir-fry until just cooked through, then use tongs to remove the beef from pan. Set the meat aside.
  6. Wipe out the pan and set it over medium heat. Add the sauce to the pan and bring it to a simmer. Continue to simmer until the sauce thickens and coats the back of a spoon, about 3 minutes.
  7. Return the beef to the pan, along with the steamed broccoli. Toss until everything is well-coated. Fold in the tangerine segments and sliced green onions.
  8. Serve over hot cooked rice, garnished with sesame seeds, if desired.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Directions

  1. Zest 1 tangerine, then juice 3 of them to collect ½ cup of tangerine juice.
  2. In a bowl, whisk together the cornstarch and water, then whisk in the tangerine zest and juice, soy sauce, rice vinegar, honey, garlic and ginger. Set the sauce aside.
  3. Peel and segment the zested tangerine and last remaining tangerine. Set aside.
  4. Heat the avocado oil in a large nonstick skillet or wok over medium-high heat. Add the beef to the pan and season liberally with salt and pepper.
  5. Stir-fry until just cooked through, then use tongs to remove the beef from pan. Set the meat aside.
  6. Wipe out the pan and set it over medium heat. Add the sauce to the pan and bring it to a simmer. Continue to simmer until the sauce thickens and coats the back of a spoon, about 3 minutes.
  7. Return the beef to the pan, along with the steamed broccoli. Toss until everything is well-coated. Fold in the tangerine segments and sliced green onions.
  8. Serve over hot cooked rice, garnished with sesame seeds, if desired.