Tangering Beef

I like making Asian dishes for dinner because it's convenient to take the left overs to work for lunch next day; you can't exactly do that with steak or lasagna. Well, I guess you could but it wouldn't taste very good reheated in the microwave.

I have stopped keeping track of how much money I'm saving by bringing my lunch. At first it was kind of fun because I was working towards a goal. But, I have since lost interest in the leather jacket and, after we went to being a single income household, it was less about saving up for something nice and more of saving out of necessity.

Now that we're back to being a two income household once more (Michael went back to work yesterday!!!) I can start saving up for something fun again, like this pair of sandals.


Gorgeous, no? I worry if white is a smart choice for me since I'm rough on my shoes but it's not like I'll be wearing them every day.

So, speaking of good Asian inspired dishes to prepare and take to work the next day...


It calls for cemini mushrooms but I used shitaki because when I think Asian stir fry, I think shitaki.

Tangerine Beef
Yields: 4 main dish servings

1 cup long grain white rice
2 tangerines
2 cloves of garlic, crushed with press
1 TBSP oyster sauce
1 tsp honey
1/2 tsp ground ginger
1/4 tsp Chinese five-spice powder
salt and pepper
1 lb beef flank steak, cut in half lengthwise and thinly sliced across grain
2 TBSP vegetable oil
12 oz cremini mushrooms, thinly sliced
12 oz snow peas
4 green onions, cut into 1" pieces

Prepare rice as label directs. meanwhile, with vegetable peeler, remove peel from 1 tangerine in strips. From both tangerines, squeeze 1/2 cup juice. To large resealable bag, add peel, juice, half of garlic, oyster sauce, honey, ginger, five-spice powder, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, and beef. Seal bag and let stand 10 minutes.

Meanwhile, in 12" skillet, heat 1 TBSP oil on medium-high until hot. Add mushrooms, remaining garlic, and 1/8 tsp salt. Cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Add snow peas and cook 3 minutes or until snow peas are tender-crisp, stirring occasionally. Transfer to large plate.

To same skillet, add remaining oil and heat on medium-high until hot. Add beef and marinade; cook 4 minutes or until beef is no longer pink, stirring occasionally. Add mushroom mixture and green onions, tossing to combine. Cook 2 minutes or until green onions have wilted, stirring occasionally. Serve with rice.