Recipe printed from Jenn's Food Journey, adapted from Williams-Sonoma
4 Tablespoons soy sauce, divided
4 Tablespoons Tangerine juice (or orange juice), divided
2 Tablespoons rice wine vinegar
2 Tablespoons hoisin sauce
1 garlic clove, finely minced
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
1/2 teaspoons cornstarch
1 lbs sirloin steaks, cut into strips
1 cup snow peas (or more if you want)
1 red pepper, diced
1 Tablespoon vegetable oil
Mix together 2 tablespoons soy and 1 tablespoon tangerine juice. Place the sirloin strips in a resealable bag and pour mixture over. Seal and refrigerate for at least 1 hour.
Meanwhile, in a small bowl, mix together 2 tablespoons soy, 3 tablespoons tangerine juice, rice wine, hoisin, garlic, sesame oil, ginger, and cornstarch until well combined; set aside.
In a wok or large, deep non-stick skillet, heat the oil over medium high heat. Add the beef and stir fry for 3 minutes. Add the red pepper and snow peas and stir fry for another 3 minutes or until the veggies are just starting to get tender. Add the sauce mixture, bring to a boil, and stir. Remove from heat as soon as the sauce thickens. Serve over rice. Enjoy!