Tangerine Beef

Directions

1. 1
   Prepare rice as label directs.
2. 2
   Meanwhile, with vegetable peeler, remove peel from 1 tangerine in strips.
3. 3
   From both tangerines, squeeze 1/2 cup juice.
4. 4
   To large resealable bag, add peel, juice, half of garlic, oyster sauce, honey, ginger, five-spice powder, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and beef.
5. 5
   Seal bag and let stand 10 minutes.
6. 6
   Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot.
7. 7
   Add mushrooms, remaining garlic, and 1/8 teaspoon salt.
8. 8
   Cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally.
9. 9
   Add snow peas and cook 3 minutes or until snow peas are tender-crisp, stirring occasionally.
10. 10
    Transfer to large plate.
11. 11
    To same skillet, add remaining oil and heat on medium-high until hot.
12. 12
    Add beef and marinade; cook 4 minutes or until beef is no longer pink, stirring occasionally.
13. 13
    Add mushroom mixture and green onions, tossing to combine.
14. 14
    Cook 2 minutes or until green onions have wilted, stirring occasionally.
15. 15
    Serve with rice.