How to make it

1. Combine 2 Tbsp. Lee Kum Kee Soy Sauce and 1 tsp. light brown sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. 
2. Meanwhile, whisk 2 Tbsp. Lee Kum Kee Soy Sauce, 1 Tbsp. light brown sugar, tangerine juice, Lee Kum Kee Pure Sesame Oil, and cornstarch in medium bowl (Seasoning). Combine tangerine zest, Lee Kum Kee Minced Garlic, Minced Ginger, Black Bean Sauce, pepper flakes, and 1 Tbsp. vegetable oil in small bowl (Sauce Mix).
3. Drain beef and discard liquid. Heat 1 Tbsp. vegetable oil in 30 cm nonstick skillet over high heat until just smoking. Add half of the beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes.
4. Transfer beef to clean bowl. Heat 1 Tbsp. vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
5. Add 1 Tbsp. vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet.
6. Add zest-garlic Sauce Mix to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic Sauce Mix with vegetables. Return beef and Seasoning to skillet and stir to combine. Whisk everything together to recombine; cook, stirring constantly, until thickened, about 30 seconds. Serve.