Hale & Groves Tangerine Beef Recipe

The Hale Groves Team

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.

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