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Prep Time
20 Mins
Freeze Time
15 Mins
Cook Time
10 Mins
Yield
Serves: 4
Photo: Romulo Yanes

How to Make It

Step 1

Halve steak lengthwise; freeze for 15 minutes to firm slightly. Thinly slice crosswise.

Step 2

In a small bowl, combine tangerine juice, oyster sauce, soy sauce, sherry, ginger, garlic, cornstarch, sriracha and a generous grind of pepper.

Step 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.

Step 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.

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