Tangerine Beef

• 1 c. long-grain white rice
• 2 tangerines
• 2 clove garlic
• 1 tbsp. oyster sauce
• 1 tsp. honey
• 1/2 tsp. ground ginger
• 1/4 tsp. Chinese five-spice powder
• salt
• Pepper
• 1 lb. beef flank steak
• 2 tbsp. vegetable oil
• 12 oz. cremini mushrooms
• 12 oz. snow peas
• 4 green onions

1. Prepare rice as label directs.
2. Meanwhile, with vegetable peeler, remove peel from 1 tangerine in strips.
3. From both tangerines, squeeze 1/2 cup juice.
4. To large resealable bag, add peel, juice, half of garlic, oyster sauce, honey, ginger, five-spice powder, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and beef.
5. Seal bag and let stand 10 minutes.
6. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot.
7. Add mushrooms, remaining garlic, and 1/8 teaspoon salt.
8. Cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally.
9. Add snow peas and cook 3 minutes or until snow peas are tender-crisp, stirring occasionally.
10. Transfer to large plate.
11. To same skillet, add remaining oil and heat on medium-high until hot.
12. Add beef and marinade; cook 4 minutes or until beef is no longer pink, stirring occasionally.
13. Add mushroom mixture and green onions, tossing to combine.
14. Cook 2 minutes or until green onions have wilted, stirring occasionally.
15. Serve with rice.

longgrain white rice, tangerines, clove garlic, oyster sauce, honey, ground ginger, chinese fivespice, salt, pepper, beef flank, vegetable oil, cremini mushrooms, snow peas, green onions

Taken from www.delish.com/recipefinder/tangerine-beef-recipe-ghk0910 (may not work)