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

Fresh veggies and tender beef make this stir-fry a standout at the dinner table.

Citrus Bok Choy, Shiitake Mushrooms and Beef Stir-Fry over RiceIngredients:
  • Olive oil
  • 1 1/2 lbs New York steak - sliced 1/4 inch thick
  • 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
  • 3-4 tangerines – zest and set aside. Juice tangerines and set aside for the Citrus Sauce
  • Rice or thin Asian noodles
  • Garnish - sesame seeds, scallion greens
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 chili garlic sauce

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 olive 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 more olive 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. In another pan, 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 and/or Dunfillan Cuvee

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