Sunday, January 25, 2009

Spicy Tangerine Beef

I finally get to share this recipe! The only changes I would suggest to the original are that you up the spice a little (a few dashes of cayenne in the cooking sauce, or a crushed up dried red chile) and cut the honey back to 1 Tbsp rather than 2. Add any vegetables you like. I'd recommend bell peppers and carrots. Served atop rice sticks or jasmine rice and garnished with some toasted sesame seed and tangerine zest, it's a pretty dish also! (despite what my picture may show:)

3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds
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.
And..I couldn't resist. I stuck this on him today and he didn't immediately knock it off. He must have been as cold as we were!! Brrrr!! Snow day tomorrow, anyone?!? Freezing rain day, anyway, which is way worse than snow!