Tangerine Beef And Broccolini

• 2 tangerines (1/2 lb. total)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 tablespoons dry sherry
• 1/4 cup soy sauce
• 2 New York steaks (about 1 3/4 lbs. total), fat trimmed, very thinly sliced crosswise
• 12 small dried hot red chiles, such as arbol chiles, lightly crushed with a rolling pin
• 12 ounces broccolini, cut into 3-in. pieces; stalks split if needed to make them 1/2 to 3/4 in. wide (tops can be wider)
• 5 tablespoons vegetable oil, divided
• 2 tablespoons matchstick pieces of fresh ginger
• 1 tablespoon minced garlic
• 4 green onions, cut into 2-in. lengths
• 2 tablespoons distilled white vinegar
• Steamed rice

1. Cut tangerines in half and squeeze juice by hand (to preserve the shape of the peels); set peels aside. In a medium bowl, combine tangerine juice (about 1/3 cup), cornstarch, sugar, sherry, and soy sauce. Add beef and chiles and marinate 30 minutes.
2. Meanwhile, bring 2 in. water to a boil in a small saucepan. Scrape out pulp and white pith from tangerine peels with a spoon and discard. Add peels to pan and cook, covered, 2 minutes. Drain. Cut into long 1/2-in.-wide strips (discard stem ends) and set aside.
3. With a slotted spoon, lift beef and chiles from marinade to a plate (reserve marinade). Pat beef and chiles fairly dry with paper towels.
4. Bring 1/2 in. fresh water to a boil in a 12-in. frying pan (not nonstick). Add broccolini, cover, and cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Drain, rinse with cold water until cool, and set aside.
5. Heat pan over medium-high heat until hot. Add 2 tbsp. oil and swirl to coat, then add half the ginger and tangerine strips. Stir-fry until strips start to turn golden in spots, 30 to 60 seconds. Increase heat to high. Add half the beef and chiles. Stir-fry until beef browns, 1 1/2 to 2 minutes. With a slotted spoon, transfer meat and seasonings to a clean plate. Repeat cooking with another 2 tbsp. oil and remaining ginger, tangerine strips, beef, and chiles; reduce heat if pan starts to scorch.
6. Add remaining 1 tbsp. oil, the garlic, and green onions to pan. Stir once or twice, then add broccolini and stir-fry until hot, about 1 minute.
7. Stir vinegar into reserved marinade. Add marinade and beef to pan and cook, stirring, until sauce bubbles, about 1 minute. Serve immediately, with rice, to keep colors bright.

tangerines, cornstarch, sugar, sherry, soy sauce, new, red chiles, broccolini, vegetable oil, matchstick, garlic, green onions, white vinegar, rice

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