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  • 3/4 cup fresh tangerine or orange juice
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 pound round steak cut into 2 strips
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 4 cups chopped bok choy


  1. Combine juice, vinegar, soy sauce and sugar. Toss beef with cornstarch, salt and pepper.
  2. Heat oil in a large skillet. Add beef and garlic; cook until browned. Add bok choy and  juice mixture. Cook over high heat until sauce thickens, about 4 minutes.

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The recipe was originally published as Tangerine Beef Stir-Fry on

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