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Citrus Bok Choy, Shiitake Mushrooms and Beef Stir-Fry over Rice


Olive oil
1 1/2 lbs New York steak - sliced 1/4 inch thick
3-4 tangerines – zest and set aside. Juice tangerines and set aside for the Citrus Sauce
6 oz shiitake mushrooms – sliced
4-5 baby bok choy – cut into quarter wedges
1 small fennel bulb – sliced thinly
3 garlic cloves – chopped
1 T ginger – finely chopped
4 scallions – slice thinly, separate white parts and use green as garnish
Rice or thin Asian noodles

Citrus Sauce

1/2 cup tangerine juice
2 T hoisin sauce
1/4 cup soy sauce
1 tsp honey
2 T seasoned rice vinegar
2 T toasted sesame oil
1 1/2 tsp cornstarch
1 tsp garlic chili sauce


Sesame seeds
Scallion greens


Combine ingredients for citrus sauce and set aside. Heat a large, heavy sauté pan or wok over medium-high heat until hot. Add 1 T oil. Add beef in a single layer, cook 1-2 minutes until nicely brown on each side. Repeat with remaining beef. Reserve beef on a large platter, cover with foil and keep warm. Add 1 T oil to the pan and sauté mushrooms 3-4 minutes. Add to the beef platter. Add a bit more oil and the bok choy. Sauté 3-5 minutes and arrange on platter. Sauté fennel 2-3 minutes and add to platter. Add 1 T oil, garlic, ginger and white scallion slices and sauté 1-2 minutes. Add the citrus zest and the citrus sauce, cook for an additional 2-3 minutes until bubbling and hot. Drizzle sauce over platter and garnish with sesame seeds and scallion greens. Serve immediately with rice or thin Asian noodles. Serves 3-4.

Serve with:

Kunde Family Winery Red Dirt Red

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