Tangerine Beef and Mushrooms

INGREDIENTS
1    pound flank steak
1    tablespoon tangerine peel
1/4 cup tangerine juice
1    teaspoon ground cumin
2    tablespoons olive oil, divided
1    medium white onion, chopped
4    cloves garlic, minced
1/2 pound mushrooms, sliced (about 2 cups)
1    tablespoon aged balsamic vinegar

METHOD
Slice the flank steak across the grain into 2 inch by 1/2 inch wide strips. Place them in to a re-seal able plastic bag and add the tangerine peel, tangerine juice and 1 tablespoon of olive oil. Squeeze and mash the bag to evenly distribute the marinade and coat all the beef slices. Refrigerate for 1 hour.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat and add the onions. Simmer for 5 to 6 minutes until the onions are translucent. Add the garlic and simmer for 1 minute. Add the beef slices and marinade and cook, stirring occasionally, until the beef is browned on all sides and thoroughly cooked, about 7 to 10 minutes.

Add the mushrooms and balsamic vinegar and continue to simmer, stirring, until the mushrooms are softened, about 5 to 6 minutes.Remove from the heat and serve over brown or white rice, noodles or polenta.

NOTE: If tangerines are not in season, use equal parts of lemon and orange peel and juice instead of the tangerine peel and juice.

Based on ideas from the FoodNetwork.com