Tangerine Beef Stir Fry Recipes

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.

FLAVORFUL BEEF STIR-FRY

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

TANGERINE STIR-FRIED BEEF WITH ONIONS AND SNOW PEAS

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

Steps:

• Slice steak against grain and pound with tenderizer.
• Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
• Peel tangarines; boil peel and shred.
• Coat the beef with cornstarch.
• Heat oil in a wok and brown beef.
• Remove the beef; add the chilis to the hot oil and stir-fry.
• Add tangerine peel and onion and stir-fry.
• Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
• Add sugar and stir until caramelized.
• Add beef and stir to coat.