Tangerine Beef Recipe
Nows a days people prefer organic beef, beleave to be more
healthier because the way it is grown. But others choice of
beef can be used as long as is USDA approve beef.
Tangerine orange are also mandarin orange. The skin is easily
peel and remove without mess.
3/4 pound beef tri-tip or flank steak, thinlysliced across
1 can (11 ounces) mandarin oranges,
1/4 cup orange juice drained
1 piece (about 2-inch square) dried tangerine peel (optional)
1 tablespoon soy sauce
2 tablespoons cooking oil
2 tablespoons dark soy sauce
2 cloves garlic, sliced
1 teaspoon cornstarch
1 tablespoon crystallized ginger
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/4 cup chicken stock
First soak the tangerine peel in warm water to cover until
softened, about 25 minutes; drain. Thinly slice the peel. Make
the marinade by combining the dark soy sauce and cornstarch
in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Make the sauce by combining the chicken stock, orange juice,
and soy sauce in a bowl.
Place a wok over high heat until hot. Add the oil, swirling
to coat the sides. Add the garlic; cook, stirring, until fragrant,
about 10 seconds. Add the beef and stir-fry until barely pink,
about 1 minute.
Add the tangerine peel; stir-fry for an additional 1 minute.
Remove the beef from the wok.
Add the sauce to the wok; bring to a boil. Add the ginger and
the cornstarch solution and cook, stirring, until the sauce
boils and thickens. Return the beef to the wok; add the oranges,
stir and coat well. Remove and serve on a platter.
If the beef is tough, meat tenderizer can be used. Always cut
the beef accross the grain.
The dried tangerine peel will give a boost of citrus aroma.