{"id":41484,"date":"2021-02-01T19:09:00","date_gmt":"2021-02-01T19:09:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/hale-groves-tangerine-beef-recipe\/"},"modified":"2022-02-11T12:03:20","modified_gmt":"2022-02-11T12:03:20","slug":"hale-groves-tangerine-beef-recipe","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/hale-groves-tangerine-beef-recipe\/","title":{"rendered":"Hale &#038; Groves Tangerine Beef Recipe"},"content":{"rendered":"<p>If you&#8217;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.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 lbs. flank steak<\/li>\n<li>\u00bd cup cornstarch<\/li>\n<li><strong>?<\/strong> cup vegetable oil for frying beef<\/li>\n<\/ul>\n<p><em>For the marinade:<\/em><\/p>\n<ul>\n<li>\u00bc cup soy sauce low sodium<\/li>\n<li>\u00bc cup rice wine<\/li>\n<li>\u00bc cup tangerine juice<\/li>\n<li>2 Tbsp.<a href=\"https:\/\/www.halegroves.com\/tangerines\/c\/ft_1001_2\/\"> Hale Groves Tangerine<\/a>, zest grated<\/li>\n<li>1 Tbsp. sesame oil<\/li>\n<li>1 Tbsp. cornstarch<\/li>\n<li>2 cloves garlic, finely diced<\/li>\n<li>1 tsp. crushed red pepper<\/li>\n<\/ul>\n<p><em>For the tangerine beef:<\/em><\/p>\n<ul>\n<li>1 clove garlic chopped<\/li>\n<li>1 teaspoon chopped ginger<\/li>\n<li>3 tablespoons tangerine juice<\/li>\n<li>3 tablespoons light soy sauce<\/li>\n<li>1 tablespoon hot water<\/li>\n<li>1 1\/2 tablespoons dark brown sugar<\/li>\n<li>1 teaspoon cornstarch mixed with 1 tablespoon tangerine juice<\/li>\n<li>2 scallions sliced for garnish<\/li>\n<li>Tangerine segments for garnish<\/li>\n<li>Cilantro for garnish, finely chopped<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ul>\n<li>Trim any excess fat or membrane from beef.<\/li>\n<li>Thinly slice meat across the grain into \u00bc&#8221;-thick slices.<\/li>\n<li>Place beef in a large, re-sealable plastic bag; set in a shallow dish.<\/li>\n<\/ul>\n<p><em>Prepare the marinate:<\/em><\/p>\n<ul>\n<li>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.<\/li>\n<li>Pour marinade over beef in bag, seal and marinate in the refrigerator for at least 2 hours.<\/li>\n<\/ul>\n<p><em>Prepare the beef:<\/em><\/p>\n<ul>\n<li>Remove beef from marinade; discard marinade.<\/li>\n<li>Dredge pieces of meat cornstarch until lightly coated.<\/li>\n<li>Heat oil in a clean wok or saut\u00e9 pan over high heat.<\/li>\n<li>Just before oil starts to smoke, spread flank steak pieces evenly in wok; let sear for one minute.<\/li>\n<li>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.<\/li>\n<li>Drain most of the oil from the pan. leaving about 1 tablespoon in the pan.<\/li>\n<li>Heat over medium-high heat.<\/li>\n<li>Add ginger and garlic to pan, stir-frying for about 15 seconds.<\/li>\n<li>Add soy sauce, tangerine juice, water and brown sugar. Bring sauce to a simmer, stirring occasionally.<\/li>\n<li>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.<\/li>\n<li>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).<\/li>\n<li>Serve over jasmine rice or Asian noodles; garnish with scallions and cilantro.<\/li>\n<\/ul>\n","protected":false},"author":1,"featured_media":31481,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[],"cuisine-recipe-category":[61],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41484","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","cuisine-recipe-category-entree"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41484"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/31481"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41484"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41484"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41484"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41484"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}