SPICY TANGERINE BEEF
Steps:
- In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
- 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. 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 sesame seeds.
EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
TANGERINE BEEF STIR-FRY
Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt; toss to coat. In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tablespoons water.
- Heat a large wok or skillet over high until hot. Add oil and swirl to coat wok. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 317 g, Fat 17 g, Fiber 1 g, Protein 9 g, SaturatedFat 5 g
TANGERINE STIR-FRIED BEEF WITH ONIONS AND SNOW PEAS
This is a yummy stir-fry. The tangerine adds a very refreshing flavor to the dish. 2 to 3 oranges can be substituted for the tangerines. I serve with rice. Prep time does not include marinade time. This is adapted from Cooks Illustrated, Nov. 2007 issue. Hope you enjoy!
Provided by Scoutie
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once.
- Sauce: Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl.
- Zest-Garlic Mixture: Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes and 1 teaspoon vegetable oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook,without stirring, for 1 minute, then stir and cook until browned,1 to 2 minutes.
- Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
- Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
- Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute.
- Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
- Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
TANGERINE BEEF
Provided by Mary Kate Tate
Categories Beef Stir-Fry Dinner Lunar New Year Healthy Tangerine Chile Pepper Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain. Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness, and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
- Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
- Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.
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- Put the sliced venison pieces in a large bowl. Add the egg whites and use your hands to massage the meat with the egg whites, making sure each piece is coated. Now add the wine and oil and do the same thing. Finally, add the corn starch and mix to coat. It’ll be a gloopy mess, but that’s OK. Put the meat in the refrigerator for 30 minutes while you do the rest of the prep.
- Place the tangerine peels in a bowl and pour hot water over them. Cover the bowl. In another bowl, mix all the ingredients for the sauce together (except for the tangerine water, which you’ll add in a bit), and do your chopping of the chiles, garlic and green onions. Slice the tangerine peel into thin slivers and set aside. The peels will still be a little hard, but that’s OK. When you’ve sliced the tangerine peels, add the 3 tablespoons of the soaking water to the sauce.
- When you are ready to start, heat the oil in a wok or heavy, deep pan to about 350°F. Set a baking sheet or similar container nearby and get a Chinese strainer or slotted spoon, and either a chopstick or butter knife ready. Put about 1/2 of the venison in the hot oil and immediately use the chopstick to separate all the pieces, which will want to stick together. Fry over high heat until the venison turns golden brown and crispy, about 6 minutes. Remove with the strainer and set in the baking sheet to drain. Repeat the process with the other half of the venison
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