Noble House Dragon Tangerine Beef

Name: Noble House Dragon Tangerine Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 5 pieces dried tangerine peel (about 1 inch each); 1 orange; 1 teaspoon cornstarch; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons shaoxing wine or 2 tablespoons dry sherry; 1 tablespoon fresh ginger, minced; 1 lb beef flank steak, thinly sliced against the grain into 2 inch long strips; 3 tablespoons vegetable oil; 1/2 teaspoon szechuan peppercorns; 1 dried red chili, seeded and chopped; 3 green onions, green and white parts kept separate, chopped into 1/2-inch segments; 2 teaspoons hoisin sauce; 1 teaspoon chile bean sauce; 1 teaspoon sugar; 2 cups cooked white rice, for serving

Submitted by Member 610488

"Chinese New Year has a lot of superstitions. Tangerines are very lucky to eat during Chinese New Year because the Chinese word for "tangerine" sounds a lot like the word for "luck". This recipe was offered as a special during Year of the Dragon celebrations at my local Chinese restaurant."

Download

Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

5 pieces dried tangerine peel (about 1 inch each)
1 orange
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
1 tablespoon fresh ginger, minced
1 lb beef flank steak, thinly sliced against the grain into 2 inch long strips
3 tablespoons vegetable oil
¹⁄₂ teaspoon szechuan peppercorns
1 dried red chili, seeded and chopped
3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
2 teaspoons hoisin sauce
1 teaspoon chile bean sauce
1 teaspoon sugar
2 cups cooked white rice, for serving

directions

Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain.
Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness, and then slice into slivers.
Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot with a side of white rice.