Tangerine Beef
Ingredients
The beef and marinade
-
16
ounces
flank steak
-
¼
cup
soy sauce (low sodium)
-
¼
cup
rice wine
-
¼
cup
tangerine juice
-
2
tablespoons
tangerine zest (grated)
-
1
tablespoon
sesame oil
-
1
tablespoon
cornstarch
-
2
cloves
garlic (finely diced)
-
1
teaspoon
crushed red pepper
The sauce and garnishes
-
1
clove
garlic (chopped)
-
1
teaspoon
ginger (chopped)
-
3
tablespoons
tangerine juice
-
3
tablespoons
light soy sauce
-
1
tablespoon
hot water
-
1 ½
tablespoons
dark brown sugar
-
1
teaspoon
cornstarch (mixed with 1 tablespoon tangerine juice)
-
2
scallions
sliced (for garnish)
-
tangerine segments
for garnish
-
finely chopped
cilantro (for garnish)
For dredging and frying
-
½
cup
corn starch
-
⅓
cup
vegetable oil (for frying beef)
Instructions
- Trim excess fat from the beef and slice it thinly against the grain.
- Combine marinade ingredients in a bowl and whisk together.
- Place the beef in a resealable bag, pour the marinade over it, seal, and refrigerate for 2 to 6 hours.
- Remove beef from marinade and dredge in cornstarch.
- Heat oil in a wok or pan over high heat and sear the beef for 1 minute on each side.
- Drain excess oil, leaving about 1 tablespoon in the pan, and add ginger and garlic to stir-fry for 15 seconds.
- Add sauce ingredients to the pan and bring to a simmer, stirring occasionally.
- Stir in the cornstarch slurry and return the beef to the pan, tossing to coat.
- Serve over jasmine rice or noodles, garnished with scallions and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
485
Total fat
27g
Total carbohydrates
27g
Total protein
27g
Sodium
1637mg
Cholesterol
68mg
You might also like