Yield: 4 servings
12 ounces lean beef, such as round steak or flank steak
3 tablespoons sherry
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 cloves garlic, minced
2 tablespoons peanut oil
1 teaspoon fresh ginger, peeled and minced
2 carrots, cut on diagonal into ½-inch pieces
2 shallots, chopped
1. Slice beef into very thin strips. Refrigerate until ready to use.
2. Shave colored layer off the peel of one of the tangerines with a vegetable peeler, being careful not to capture the white pith. Slice shaved peel into thin strips. Peel and section tangerines, remove seeds and set aside.
3. Combine strips of tangerine peel, sherry, soy sauce, hoisin sauce and garlic in medium bowl. Set aside.
4. Heat oil in wok or large skillet over medium-high heat until it shimmers. Add beef and stir constantly until each piece is cooked, about 5 minutes. Remove beef from wok, allowing excess oil to drip back into pan. Add ginger and carrots to wok. Cook, stirring constantly, 2 minutes. Add shallots and cook 2 minutes. Return beef to wok. Add tangerine sections and hoisin mixture. Bring to a boil, stirring constantly, 1 minute, or until heated through and well combined.