Ingredients
1 1/2 pounds beef sirloin, very thinly sliced against the grain
1 bunch scallions, trimmed, 1 scallion thinly sliced, remaining cut crosswise into thirds
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/2 teaspoon red-pepper flakes
2 wide strips tangerine zest, plus 3 tablespoons tangerine juice (from 2 tangerines)
2 1/2 teaspoons cornstarch
1/4 teaspoon coarse salt
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Cooked long-grain white rice, for serving
Preparation
In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt; toss to coat. In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tablespoons water.
Heat a large wok or skillet over high until hot. Add oil and swirl to coat wok. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.
