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This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.
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Ingredients
For 6 Serving(s)
tangerine-beef-with-glass-noodles
- 1 lb flank steak
- 1/4 c soy sauce
- 1/4 c rice wine
- 2 T tangerine zest
- 1 T sesame oil
- 2 t cornstarch
- 4 clv garlic
- 1 t crushed red pepper flakes
- 3/4 c thinly sliced scallions
- 1 T grated ginger
- 1/2 c chicken broth
- 1 c tangerine juice
- 2 T ponzu sauce
- 4 oz bean thread noodles
- 1 c peanut oil
- 1 bn broccolini
- 1/2 c chopped cilantro
Tangerine Beef with Glass Noodles Directions
- Place the flank steak in a large resealable plastic bag set in a shallow dish. Set aside.
- In a large bowl, whisk together 1/4 cup of the soy sauce or tamari, the rice wine, 1 tablespoon of the tangerine zest, the sesame oil, cornstarch, half of the minced garlic, and crushed red pepper. Pour this marinade over the flank steak, and allow to marinate in the refrigerator for at least 2 hours, and up to 8. Drain the meat, and discard the marinade.
- In a small bowl, combine the sliced scallions, remaining garlic, ginger, and remaining tangerine zest. Set aside.
- In another bowl, stir together the chicken broth, tangerine juice, ponzu sauce, and remaining 2 tablespoons soy sauce. Set aside.
- Set the bean thread noodles in a large bowl, and cover with very hot tap water. Allow to sit for 5 minutes, or until soft and pliable. Drain well, then use kitchen shears to cut into 4-inch lengths.
- Heat the peanut oil in a large wok or very large skillet over high heat. Reduce heat to medium, then add the bowl of scallion, garlic, ginger, and tangerine zest. Cook, stirring, for 30 seconds. Add the flank steak and cook, stirring, for 2 minutes, until no longer pink. Add the broccolini and cook for another minute. Pour in the broth mixture, and bring to a simmer. Fold in the bean thread noodles and cook just until heated through. Serve immediately, garnished with chopped cilantro.