Spicy Tangerine Beef
6 tablespoons soy sauce
2 tablespoon cornstarch
2 pound flank/flap steak or tri-tip, cut in thin strips on the bias (I've also used a london broil, or chicken)
4 tablespoons hoisin sauce
4 tablespoons honey
2 tablespoon chili paste (sambal oelek)
4 tablespoons soy sauce
1/2 cup freshly squeezed tangerine juice (save peels)
6 tablespoons canola oil
4 tablespoons minced fresh ginger
6 scallions, (green onions) chopped
3-4 tangerine peels sliced up (add those to the pan... fry em with the beef/sauce)
4 tablespoons toasted sesame seeds
2 large carrots grated
1 chopped red pepper
water chestnuts (optional)
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 hoisin, honey, chili sauce, soy sauce, and tangerine juice, until completely combined.
In large pan or wok, heat oil on high. Add the ginger, peels and beef and cook for 2 to 3 minutes. Then add sauce mixture, grated carrots and red pepper (and cashews, water chestnuts if desired). Cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.
Original recipe source: Guy Fieri ( http://www.guyfieri.com/ ) I've altered it a bit.
Submitted by: Pete on April 22, 2010, 8:51 pm
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