Tangerine Beef With Snow Peas

• 12 ounces flank steak, trimmed
• 1/3 cup fresh tangerine juice
• 1 1/2 tablespoons oyster sauce
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon cornstarch
• 1 teaspoon sriracha or other hot sauce
• Freshly ground black pepper
• 6 teaspoons canola oil
• 8 ounces snow peas, trimmed
• 3 scallions, chopped (1/4 cup)
• 1 tablespoon slivered tangerine zest
• Steamed jasmine rice, for serving, optional

1. Halve steak lengthwise; freeze for 15 minutes to firm slightly. Thinly slice crosswise.
2. In a small bowl, combine tangerine juice, oyster sauce, soy sauce, sherry, ginger, garlic, cornstarch, sriracha and a generous grind of pepper.
3. Warm a 12-inch skillet over medium-high heat until very hot. Add 2 tsp. oil; swirl to coat. Add half of steak; sear for 1 minute. Toss until steak just loses its raw color, 30 seconds longer. Transfer to a plate. Repeat with 2 tsp. oil and remaining steak. Pour off and discard any liquid in skillet.
4. Add remaining 2 tsp. oil to skillet; swirl to coat. Add snow peas and stir-fry for 1 minute. Add scallions; stir-fry for 30 seconds. Add sauce, reduce heat to medium and simmer for 1 minute. Return steak to skillet and cook until just warmed through, about 1 minute. Stir in zest. Serve with rice, if desired.

flank steak, tangerine juice, oyster sauce, soy sauce, sherry, fresh ginger, garlic, cornstarch, sriracha, freshly ground black pepper, canola oil, snow peas, scallions, jasmine rice

Taken from www.myrecipes.com/recipe/tangerine-beef-snow-peas (may not work)