Lately, we have been having different kinds of rice bowls, stir fry's, and different curry dishes.  It adds some variety to dinners, as well as being a great way to use up any extras that might be in the fridge.  This dish would also be lovely with red pepper strips, and bean sprouts.  Any number of different veggies can work well here.

1/2 lb. beef stir fry strips

2 Tblsp. Avocado oil

1/2 cup broccoli stalks cut into 2 inch matchstick size

1 1/2 cups broccoli florets, cut small

3 cremini mushrooms, sliced

1 large shallot, diced

1 Tblsp. minced ginger

fresh cracked pepper

sliced green onions to garnish


Marinade for beef strips:

3 garlic cloves, sliced

3-4 Tblsp. soy sauce

1 1/2 Tblsp. white vinegar or rice wine vinegar

1 Tblsp. water

5 drops toasted sesame seed oil

juice of 1 tangerine


Ginger Tangerine Sauce:

juice of 1 tangerine

1 1/2 cups beef stock

3 Tblsp. soy sauce

2 Tblsp. ketchup

2 Tblsp. corn starch


Mix together the marinade ingredients and add the beef strips to the marinade, tossing well to coat.  Marinate in a lidded container 4-6 hours in the refrigerator.   Heat up a dutch oven,  or braisier pan on medium heat.  Using a slotted spoon to drain the beef from the marinade add to the heated pan discarding the marinade.  Saute about 3 min. then transfer to a bowl and set aside.

If necessary add a splash of Avocado oil to the pan and saute the shallot, mushrooms and ginger until fragrant, and the mushrooms are lightly golden.  Add the broccoli and stalks to the pan, sauteing 3 min.  Add a splash of water and cover turning the heat to a low simmer, 2 minutes then remove the lid and cook until the broccoli is tender.

Mix up the ingredients for the Ginger Tangerine Sauce and set aside.

Add the beef to the pan, and pour in the Ginger Tangerine sauce, stirring/mixing until thickened.

Check for seasonings, pepper and soy sauce adding more if necessary.  Serve over basmati rice and garnish with a sprinkling of green onions.


Ina Gawne
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