Ingredients for Tangerine Beef
- Flank Steak
- 2 tbsp soy sauce
- Sherry Wine
- 1/2 tsp black pepper
- 1 large egg yolk
- 1 tbsp sesame oil
- Tangerines
- 1/4 cup cornstarch
- Dried Red Chilies
- Onions
- 1/4 cup orange juice
- 1/2 cup beef broth (or chicken broth for chicken/shrimp)
- 2 tbsp brown sugar
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How to Make Tangerine Beef
- Slice beef sirloin steak thinly against the grain and gently pound with a meat tenderizer (optional) to ensure tenderness.
- In a bowl, whisk together 2 tbsp soy sauce, 2 tbsp sherry, 1/2 tsp black pepper, 1 egg yolk, and 1 tbsp sesame oil.
- Marinate the sliced beef in the mixture for at least 15 minutes (longer is better!).
- Peel the tangerines and separate the segments. Boil the tangerine peels in water for about 5 minutes, then remove and finely shred.
- Coat the marinated beef in 1/4 cup cornstarch, ensuring each piece is evenly covered.
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the beef and brown on all sides.
- Remove the beef from the wok and set aside.
- Add 2-3 finely chopped red chilies (adjust to your spice preference) to the wok and stir-fry for about 30 seconds until fragrant.
- Add the shredded tangerine peel and sliced onion to the wok and stir-fry for 2-3 minutes until softened.
- Pour in the remaining 2 tbsp soy sauce, 2 tbsp sherry, 1/4 cup orange juice, and 1/2 cup beef broth (or chicken broth). Bring to a boil.
- Add 2 tbsp brown sugar and stir until the sauce thickens and caramelizes slightly.
- Return the beef to the wok and stir to coat everything evenly in the delicious sauce.
- Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
101g
Fat
32g
Carbs
20g
