I’m up early this morning logging in to work.  It’s funny how work seems a bit easier when you can do it in your pajamas (or in my case, yoga pants and a t-shirt).

It’s been quite the year for me… a new baby girl, a new job, and so many new possibilities.   I feel like we’ve grown as a family, not just physically, by adding a child, but emotionally as well.  I can truly say that I’m ending this year on a happy note.  I’m quite content.

I’m looking forward to the new year.  As others, I’m resolving to continue to find healthy meals for my family.  So, although my blog entries have been a bit far between lately, I will continue to post as often as I can.

The other day I tried a delivery service that brings fresh, organic, local (when available) produce to your door.  I really liked it and plan on ordering from them again.  They arrived with a giant basket full of acorn squash, sunchokes (had never had one of those!), leeks, bananas, potatoes, daikon radishes, and tangerines.  Tangerines and clementines are in season now and very popular.

I decided to pick a recipe for each thing I was receiving, so one night I made this Tangerine Beef Stir-Fry from Everyday Food, December 2011.  Although mine turned out a little less colorful than their picture in the magazine, I just loved the flavors and cannot wait to make this again.  It was amazing.

So, below is the recipe.  I hope you enjoy it, and I hope you and your loved ones have a very blessed and exciting (and happy!) 2012!

Tangerine Beef Stir-Fry
courtesy of Everyday Food, December 2011

serves 4
WW PointsPlus: 8

1 1/2 lbs beef sirloin, very thinly sliced against the grain
1 bunch scallions, trimmed, 1 scallion thinly sliced, remaining cute crosswise into thirds
3 tbsp minced peeled fresh ginger
1/2 tsp red-pepper flakes
2 wide strips tangerine zest, plus 3 tbsp tangerine juice (from 2 tangerines)
2 1/2 tsp cornstarch
1/4 tsp course salt
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
2 tbsp vegetable oil
cooked long-grain white rice, for serving

In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt;  toss to coat.

In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tbsp water.

Heat a large wok or skillet over high until hot  Add oil and swirl to coat wok.  Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes.  Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes.  Serve over rice.
~M