Tangerine beef with mushrooms

Instructions

• Slice beef into thin strips. Trim bottom ends from stems of oyster, button and cremini mushrooms. Discard stem from shiitake mushrooms. If mushrooms are large, cut in half or thickly slice.

• Coat a large, wide saucepan with oil and set over high heat. Add one-third of beef and stir-fry until lightly browned, about 2 to 3 minutes. Remove to a large bowl. Repeat with remaining beef in two batches, adding more oil, as needed.

• Once all beef is removed from pan, pour in wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce. Stir in teriyaki, broth, ginger, chili flakes and salt. Bring to a boil, then add mushrooms. Stir often, uncovered, until mushrooms start to soften, about 4 to 6 minutes.

• Meanwhile, in a small bowl, stir cornstarch with 3 tbsp (45 mL) water until smooth. If using tangerine, peel and separate into segments. If segments are large, slice in half. For orange, slice a small piece off top and bottom. Cut off and discard remaining peel, including white pith, so flesh is showing. Carefully slice segments out, leaving behind thin membrane that separates them. If using mandarin segments, drain off liquid. Trim ends and remove string from snow peas. Slice onions into 2-inch- (5-cm-) long pieces.

• Once mushrooms are soft, stir in cornstarch mixture. Return beef and any juices to pan. Reduce heat to medium-high. Stir often until thickened, about 3 minutes. Remove ginger slices, then stir in snow peas. Remove from heat and stir in onions and tangerine segments. Great over basmati rice or noodles.