SPICY TANGERINE BEEF
Steps:
- In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
- Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
- In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.
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).
Provided by ChrisMc
Categories Fruit
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
TANGERINE BEEF WITH SCALLIONS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
- Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
- Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Nutrition Facts : Calories 341, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 91 milligrams, Sodium 994 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 38 grams
TANGERINE BEEF
Provided by Mary Kate Tate
Categories Beef Stir-Fry Dinner Lunar New Year Healthy Tangerine Chile Pepper Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- 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.
TANGERINE STIR-FRIED BEEF WITH ONIONS AND SNOW PEAS
This is a yummy stir-fry. The tangerine adds a very refreshing flavor to the dish. 2 to 3 oranges can be substituted for the tangerines. I serve with rice. Prep time does not include marinade time. This is adapted from Cooks Illustrated, Nov. 2007 issue. Hope you enjoy!
Provided by Scoutie
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once.
- Sauce: Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl.
- Zest-Garlic Mixture: Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes and 1 teaspoon vegetable oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook,without stirring, for 1 minute, then stir and cook until browned,1 to 2 minutes.
- Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
- Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
- Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute.
- Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
- Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
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TANGERINE BEEF - THE WOKS OF LIFE
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4.8/5 (10)Total Time 1 hr 20 minsCategory BeefCalories 400 per serving
- Marinate the beef for 1 hour in 1 teaspoon oil and 1 tablespoon of cornstarch and set aside. Lightly scrub the tangerines with a vegetable brush under running water to remove wax and/or pesticides and towel dry. Peel the tangerines (reserving the peels) and squeeze 1/3 cup juice from the fruit.
- Scrape as much of the white pith from the peels as you can, until you see just the skin, and julienne the peels into thin slivers. Set aside along with the juice. Then make a simple syrup by dissolving 1 tablespoon of sugar into 1 tablespoon of hot water.
- Heat a saucepan or wok over low heat and add 1 teaspoon of oil and the tangerine peel slivers. Lightly toast the peels by tossing in the oil for about 30 seconds, and add the simple syrup. Continuing stirring the peels until the simple syrup evaporates and clings to the peels. Transfer the candied peels to a bowl along with any infused oil, and set aside.
- Dredge the pieces of meat individually in the remaining ¼ cup of cornstarch until lightly coated, and heat 1/3 cup oil in a clean wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute. Flip the steak over and let the other side sear for another 30 seconds. Transfer to a sheet pan, and tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a nice crusty coating.
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