Spicy Clementine Beef Stir-Fry
INGREDIENTS
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Yields 6 servings
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3 tablespoons lite soy sauce
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1 tablespoon cornstarch
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1 1/2 pounds tri-tip, skirt or flank steak, cut in thin strips on the bias
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2 tablespoons Shaoxing Rice Wine (dry sherry or white wine are good substitutes)
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2 tablespoons hoisin sauce
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1 1/2 to 2 tablespoons honey (I added 2 tablespoons)
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1 tablespoon Sriracha chili sauce, or more, to taste (Sambal Oelek is a good substitute)
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red pepper flakes, to taste (optional)
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3 tablespoons lite soy sauce
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1/3 cup freshly squeezed clementine juice (tangerines and navel oranges are good substitutes)
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2 clementines, for zest
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3 to 4 tablespoons vegetable oil, as needed
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3 cloves garlic, finely minced
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2 tablespoons fresh ginger, finely minced
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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)
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freshly ground black pepper, to taste
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2 tablespoons toasted sesame seeds
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