If you’re missing take-out from your favorite Asian restaurant, try this Tangerine Beef recipe! Full of big flavor, the subtly bitter, yet bright tangerine flavors were definitely the highlight.
- 2 lbs. flank steak
- ½ cup cornstarch
- ? cup vegetable oil for frying beef
For the marinade:
- ¼ cup soy sauce low sodium
- ¼ cup rice wine
- ¼ cup tangerine juice
- 2 Tbsp. Hale Groves Tangerine, zest grated
- 1 Tbsp. sesame oil
- 1 Tbsp. cornstarch
- 2 cloves garlic, finely diced
- 1 tsp. crushed red pepper
For the tangerine beef:
- 1 clove garlic chopped
- 1 teaspoon chopped ginger
- 3 tablespoons tangerine juice
- 3 tablespoons light soy sauce
- 1 tablespoon hot water
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon tangerine juice
- 2 scallions sliced for garnish
- Tangerine segments for garnish
- Cilantro for garnish, finely chopped
- Trim any excess fat or membrane from beef.
- Thinly slice meat across the grain into ¼”-thick slices.
- Place beef in a large, re-sealable plastic bag; set in a shallow dish.
Prepare the marinate:
- Combine soy sauce, rice wine, tangerine juice, 1/2 of the tangerine zest, sesame oil, cornstarch, garlic and crushed red pepper in a small bowl and whisk to mix.
- Pour marinade over beef in bag, seal and marinate in the refrigerator for at least 2 hours.
Prepare the beef:
- Remove beef from marinade; discard marinade.
- Dredge pieces of meat cornstarch until lightly coated.
- Heat oil in a clean wok or sauté pan over high heat.
- Just before oil starts to smoke, spread flank steak pieces evenly in wok; let sear for one minute.
- Flip steak over and let sear other side for another 30 seconds, then transfer to a sheet pan, tilting slightly to let oil drain. Beef should have a crusty coating.
- Drain most of the oil from the pan. leaving about 1 tablespoon in the pan.
- Heat over medium-high heat.
- Add ginger and garlic to pan, stir-frying for about 15 seconds.
- Add soy sauce, tangerine juice, water and brown sugar. Bring sauce to a simmer, stirring occasionally.
- Let sauce simmer for one minute, then slowly stir in cornstarch slurry mixture until the sauce coats the back of a spoon. Add beef and tangerine segments.
- Toss everything for another 30 seconds until all of the beef is well coated (there should be almost no liquid, as the sauce should be clinging to the beef; if the sauce is too thick, add a little bit of hot water to thin it out).
- Serve over jasmine rice or Asian noodles; garnish with scallions and cilantro.