Skip to Navigation Skip to Main Content Skip to Footer

Tangerine Bok Choy & Beef Stir-Fry

Tangerine Bok Choy & Beef Stir-Fry

Tangerine juice and savory oyster sauce are the foundation of the stir-fry sauce in this healthy recipe for Chinese orange beef. Don’t skip the orange zest sprinkled over the stir-fry at the end—it delivers the biggest flavor punch. Serve over brown rice or quinoa.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 1pound flank steak, trimmed
  • 4Pixie tangerines or clementines
  • 1pound bok choy
  • 6ounces shiitake mushrooms
  • 2tablespoons oyster sauce
  • 1 1/2tablespoons reduced-sodium soy sauce
  • 4teaspoons rice vinegar
  • 1 1/2teaspoons cornstarch
  • 1/4teaspoon ground pepper
  • 7teaspoons peanut oil or canola oil, divided
  • 1tablespoon finely chopped fresh ginger
  • 3large cloves garlic, minced
  • 3scallions, chopped, whites and greens divided
  • 1Fresno or serrano chile, seeded and thinly sliced


  1. Cut steak in thirds along the grain. Freeze 15 minutes to firm slightly; thinly slice crosswise.
  2. Sliver zest from enough tangerines (or clementines) to get 1 tablespoon ; set aside. Squeeze enough of the fruit to get 1/2 cup juice. Cut bok choy stems into 1-inch pieces and the leaves into 2-inch pieces. Discard mushroom stems; thinly slice caps. Whisk the juice, oyster sauce, soy sauce, vinegar, cornstarch and pepper in a small bowl. Place next to the stove.
  3. Heat a 14-inch flat-bottom carbon-steel wok or large skillet over medium-high heat until very hot. Add 2 teaspoons oil and swirl to coat. Add half the beef in one layer; cook, without stirring, for 1 minute. Then toss until the beef is no longer pink on the outside, 30 seconds more. Transfer to a plate. Repeat with 2 more teaspoons oil and the remaining beef; transfer to the plate.
  4. Add 2 teaspoons oil to the pan; swirl to coat. Add the bok choy stems and mushrooms; stir-fry until the mushrooms release their liquid, about 3 minutes. Add the bok choy leaves; stir-fry until wilted, 1 to 2 minutes. Transfer the bok choy and mushrooms to the plate with the beef.
  5. Add the remaining 1 teaspoon oil, ginger, garlic, scallion whites and chile to the pan and stir-fry for 30 seconds. Add the reserved sauce and heat until bubbling. Return the beef, vegetables and any accumulated liquid to the pan; gently stir until heated through, about 1 minute more. Stir in scallion greens and the reserved zest.


To make zest slivers, peel wide strips of the skin from citrus fruit with a vegetable peeler, leaving the white pith behind. Cut the strips into long, thin slivers.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 293kcal
Carbohydrate Total 13g
Total Sugars 5g
Added Sugars 0g
Fiber 3g
Total Fat 15g
Saturated Fat 4g
Mono Saturated Fat 6g
Cholesterol 70mg
Sodium 553mg
Protein 28g
Potassium 1054mg
Calcium 157mg
Folate 77mcg
Omega-6 3g
Vitamin B12 1mcg
Vitamin E 3mg
Zinc 5mg
Vitamin B3 10mg