Tangerine Beef
"This is one of my favorite takeout dishes - it's sweet and hot; I've had this with both beef and chicken (for tangerine chicken or shrimp, use chicken broth instead of beef)."
photo by SassyStew
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 1 lb flank steak
- 4 tablespoons soy sauce
- 3 tablespoons sherry wine
- 1⁄2 teaspoon pepper
- 1 egg yolk
- 1 tablespoon sesame oil
- 2 tangerines
- 1⁄2 cup cornstarch, plus
- 3 tablespoons cornstarch
- 6 dried red chilies
- 2 tablespoons minced onions
- 2 tablespoons orange juice (or juice from the tangerines)
- 4 tablespoons beef broth
- 3 tablespoons sugar
directions
- Slice steak against grain and pound with tenderizer.
- Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
- Peel tangarines; boil peel and shred.
- Coat the beef with cornstarch.
- Heat oil in a wok and brown beef.
- Remove the beef; add the chilis to the hot oil and stir-fry.
- Add tangerine peel and onion and stir-fry.
- Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
- Add sugar and stir until caramelized.
- Add beef and stir to coat.
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Reviews
-
Honestly, one of the best citrus beef recipes we've ever done - and we do a lot of them. Thank you!!! We didn't know that boiling tangerine peel made it so soft and sweet. It lends a really special flavor to this beef, it is wonderful. We used the tangerine juice (since we had the tangerines) and used sirloin steak. Easy and fast to make, too!
RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii
