The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Stir-fries are the ultimate weeknight dinner! In addition to being quick to prepare, they easily check all the boxes when it comes to a balanced meal. In this recipe, Heinen’s CARE Certified coulotte or flank steak provides protein, while broccoli covers the veggie department.
Stir-fries don’t take long to cook, so a flavorful sauce is key to pulling it all together. I took full advantage of winter citrus season at Heinen’s and incorporated fresh Neapolitan tangerine juice and zest in my sauce, along with a handful of other pantry staples. And because they’re just too delicious not to savor all season long, I tossed tangerine segments into the stir-fry, too!
- Cook time:
- Prep time:
- Total time:
- 5 small Neapolitan tangerines
- 1 Tbsp. cornstarch + 2 Tbsp. water
- 3 Tbsp. reduced sodium soy sauce
- 1 Tbsp. unseasoned rice vinegar
- 1 Tbsp. honey
- 1 ½ tsp. minced garlic
- 1 tsp. fresh ginger, minced
- 1 Tbsp. Heinen’s avocado oil
- 1 lb. Heinen’s CARE Certified beef coulotte or flank steak, sliced very thin against the grain
- Kosher salt and pepper
- 3 cups steamed fresh broccoli florets (sub with a 12 oz. package of Heinen’s steam-in-bag frozen broccoli, prepared according to the package directions)
- ⅓ cup green onions, sliced
- Cooked rice
- Sesame seeds
- Zest 1 tangerine, then juice 3 of them to collect ½ cup of tangerine juice.
- In a bowl, whisk together the cornstarch and water, then whisk in the tangerine zest and juice, soy sauce, rice vinegar, honey, garlic and ginger. Set the sauce aside.
- Peel and segment the zested tangerine and last remaining tangerine. Set aside.
- Heat the avocado oil in a large nonstick skillet or wok over medium-high heat. Add the beef to the pan and season liberally with salt and pepper.
- Stir-fry until just cooked through, then use tongs to remove the beef from pan. Set the meat aside.
- Wipe out the pan and set it over medium heat. Add the sauce to the pan and bring it to a simmer. Continue to simmer until the sauce thickens and coats the back of a spoon, about 3 minutes.
- Return the beef to the pan, along with the steamed broccoli. Toss until everything is well-coated. Fold in the tangerine segments and sliced green onions.
- Serve over hot cooked rice, garnished with sesame seeds, if desired.