Spicy Tangerine Beef

6 tablespoons soy sauce
2 tablespoon cornstarch
2 pounds skirt or flank 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
cashews (optional)
water chestnuts (optional)

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, seal, 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 6 minutes,
stirring frequently. The idea here is to get the oil very very hot and almost deep fry it. Wait
until the meat turns dark in color, but cook it fast enough that it's not overdone. The time
will depend on the type of meat you get. Skirt steak is best for this. Drain most of the oil and
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.

Serves 4. Btw, you can also use oranges if tangerines aren't in season. If so, use a
shallow cut for the peels so that you get mostly the outer zest part of the peel. (like peeling a
potato...)


Original recipe source: Guy Fieri ( http://www.guyfieri.com/ ) I've altered it a bit.