the appetizer:

The Food Made Fast series from Williams-Sonoma offers a selection of quick and easy cookbooks on single subjects, featuring recipes like Tangerine Beef & Snow Peas (Asian), Pesto Shrimp on Mixed Greens (Grilling), Spinach, Pear & Walnut Salad (Salad), and Creamy Fish Chowder (Seafood).



Tangerine Beef & Snow Peas

Tangerine Beef & Snow Peas

Serves 4

Jasmine rice is a long-grain variety that originated in Thailand. It is prized for its aromatic character, mildly nutty flavor, and long, slender kernels that steam up fluffy and slightly sticky. The finest jasmine rice still comes from northern Thailand. Look for it in well-stocked supermarkets and Chinese and Southeast Asian grocery stores.

  • 1 pound (500 g) beef sirloin or skirt steak,
         cut against the grain into thin strips
  • 2 tablespoons soy sauce
  • 3 tablespoons fresh tangerine or orange juice
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 teaspoon Asian sesame oil
  • 1/2 teaspoon cornstarch (cornflour)
  • 3 tablespoons corn or peanut oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 pound (125 g) snow peas (mangetouts), trimmed, strings removed,
  •      and cut in half
  • Steamed rice, for serving

Marinate the beef:
In a large bowl, combine the beef and soy sauce, mix well, and set aside for 10 minutes.

Make the sauce:
In a small bowl, combine 2 tablespoons water, and the tangerine juice, wine, hoisin sauce, sesame oil, and cornstarch and stir to dissolve the cornstarch.

Stir-fry the beef:
Heat a wok or large frying pan over high heat until very hot and add 2 tablespoons of the corn oil. Add the garlic, ginger, and beef and stir-fry just until the beef is browned, about 2 minutes. Using a slotted spoon, transfer the meat to a bowl. Return the pan to high heat and add the remaining 1 tablespoon oil. Add the snow peas and stir-fry until tender, about 2 minutes. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, about 10 seconds. Return the meat to the pan and stir-fry until heated through, about 1 minute. Serve with the rice.

  • from:
  • Food Made Fast—Asian
  • from Williams-Sonoma
  • Oxmoor House 2007
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3144-1 (Seafood)
  • 0-8487-3145-X (Grilling)
  • 0-8487-3146-8 (Salad)
  • 0-8487-3148-4 (Asian)
  • Recipe reprinted by permission.

Buy Asian

Buy Salad

Buy Grilling

Buy Seafood


Food Made Fast

Food Made Fast recipes from earlier books in the series: Pasta, Soup, Weeknight, Baking, and Slow Cooker.


This page created March 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home