Clementine Based Stir Fry

We are lucky enough this day and age to be able to enjoy citrus year round. The truth is though that there are many varieties that are at their peak of flavor in the winter. Clementine oranges are at their best around this time of year. They are super sweet, juicy, naturally seedless and easy to peel. Clementines are delicious on their own or in desserts but there are even more ways to use this delicious fruit any time of year. In savory dishes like the one I share here the sugary tart flavor of the clementine compliments the salty and spicy taste of this stir fry. 

The recipe can be changed and adapted to what you have on hand or/and in the mood to eat. You can also substitute tangerine or orange for the clementine. You can add more vegetables such as broccoli, snap peas, bell peppers, green beans, bok choy or green onion. You can also select the level of spiciness according to your taste. You may want to make a side dish of rice to go along with the abundant amount of sauce. 

Spicy Clementine Beef Stir-FryYields 6 servings

Ingredients:
3 tablespoons lite soy sauce
1 tablespoon cornstarch
1 1/2 pounds tri-tip, skirt or flank steak, cut in thin strips on the bias
2 tablespoons Shaoxing Rice Wine (dry sherry or white wine are good substitutes)
2 tablespoons hoisin sauce
1 1/2 to 2 tablespoons honey (I added 2 tablespoons)
1 tablespoon Sriracha chili sauce, or more, to taste (Sambal Oelek is a good substitute)
red pepper flakes, to taste (optional)
3 tablespoons lite soy sauce
1/3 cup freshly squeezed clementine juice (tangerines and navel oranges are good substitutes)
2 clementines, for zest
3 to 4 tablespoons vegetable oil, as needed
3 cloves garlic, finely minced
2 tablespoons fresh ginger, finely minced
1 6-ounce bag baby spinach (broccoli, snap peas, bell peppers, bok choy green onions or other vegetables may be added to or substituted for spinach)
freshly ground black pepper, to taste
2 tablespoons toasted sesame seeds

Method:
In a medium-sized bowl, combine the lite soy sauce and cornstarch. Add beef strips and mix well. Cover and let stand for 30 minutes in the refrigerator.

To make the sauce, whisk the sherry, hoisin, honey, chili sauce, red pepper flakes (if using), soy sauce, clementine juice, and the zest of one clementine until completely combined. Set aside.

In large pan or wok, heat oil on high and brown beef in small batches, making sure not to crowd the pan. Using a slotted spoon, transfer the beef to a platter. Set aside.

Add more oil in the pan, if necessary. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the sauce mixture and cook until reduced and thickened, about 5-7 minutes. Add all the beef back into the pan and cook for about 1 minute. Add spinach (or other vegetables) and cook just until spinach is incorporated and beef is heated through. Season with freshly cracked black pepper.

Garnish with more clementine zest and sesame seeds. Serve immediately with steamed rice.