Sunday, April 5, 2009

Tangerine Beef

This is a new favorite of mine. It's based on a "Guy Fieri" recipe on I have changed a couple things.. adjusted the measurements so it is a little more saucey, which is better if you are serving it with rice (I recommend jasmine rice). All these ingredients are available at regular grocery store. I put snow peas and carrots for vege's but really you could add in sliced peppers (capsicum) etc. The great thing about this recipe is that it is extremely fast. You just need to invest in these basic asian sauces and you will be set for all stir fries pretty much.

Prep: 15 minutes (plus 1 hour marinating time)
Cook: 5 minutes
Serves: 4-6

4 tablespoons soy sauce
11/2 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias --OR for a Becky twist slice up a frozen roast--see "Beef Prep"
2 tablespoons dry sherry (This is really important ... just a little cheap bottle of red will do the job)
3 tablespoons hoisin sauce
2 1/2 tablespoons honey
1 tablespoon "Sambol Olek" if you want a "Spicy" version or for no heat just don't add this ingredient.
3 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 1/2 tablespoons canola oil or vegetable oil
2 tablespoons minced fresh ginger

1 cup of snow peas

1 carrot sliced up thinly
1/4 tangerine, zested
2 tablespoons toasted sesame seeds (just buy regular sesame seeds and toast them yourself!)

Beef Prep: Sometimes when I buy a roast it's too large for my family so I cut it in half and freeze the other half. Now is a great time to use that other frozen left over roast.. semi defrost it and then with a really sharp non serated knife cut it paper thin. When it's semi-frozen it's easy to slice this way. the thinner the more tender and quicker it will cook. You can also buy a flank steak as was directed in this recipe (remember to cut against the grain) also slicing paper thin. It should be see through.


Combine the soy sauce and cornstarch in a small bowl and whisk. Pour half in a resealable plastic bag, place in beef and pour remaining sauce on top. Mix well.. squishing sauce in between all the strips of beef. Let marinate in the fridge for 20 minutes to 1 hour.
Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Add vegetables , cook 1 minute.Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and a generous sprinkle of sesame seeds.

RECOMMENDED: Serve with some jasmine rice.

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