This Spicy Tangerine Beef has the distinction of being the very first meal I ever cooked for my now husband when we first moved in together. We had been in the apartment for just a couple of nights, I had unpacked my wok and my knife, so I went hunting online for a recipe. This also happened to be years ago when I enjoyed watching Guy Fieri’s cooking show. So I was excited to find a Spicy Tangerine Beef recipe online and when it turned out amazing it went into my folder of recipes (an actual folder with paper and all…this was before Pinterest!).
I’ve adjusted a few ingredients over the years, added in the carrot ribbons that I make with a vegetable peeler. In case you are wondering why I am linking you to a vegetable peeler it is because that peeler is the only one I use to make ribbons. I have probably 10 different peelers (I’m probably underestimating here). Every time I would come across a good deal on one I would buy it. So I have a HUGE variety of them (seriously I should take a picture of them all) and they each are good for different reasons (ie, I wouldn’t use this peeler for a butternut quash, it is too delicate, I would use a serrated peeler). This specific one makes the smoothest, thinnest ribbons. It actually does such a good job I’ve been using my much beloved mandoline (my favorite wedding present!) less and less. You probably think I am crazy, having so many different peelers, but hey if you think about it they sort of are like knives right? Look at those beautiful thin, wide ribbons!
Ok I officially rambled about the carrots long enough. Back to this sauce, some pointers I’ve learned over the years:
- Don’t swap the honey, the flavor difference will be significant. Trust me if you don’t have honey, go buy it.
- Chili garlic paste is great, Sriracha is a good substitute if you need it.
- If you like things spicy, this is a good heat level for the chili garlic paste, with kids, I would do a ½ teaspoon. Like things hot? go for a tablespoon
- Fresh ginger is a big part of this recipe, try not to use ground if you can. Quick tip, I freeze my ginger so it lasts longer. If you freeze it feel free to grate it into to the dish instead of mincing.
- If you don’t have tangerines you can use orange. I have in the past and I add a bit of lemon to the mix (I always keep lemons on hand, they’re a pantry staple for me).
- 1/4 cup lite soy sauce
- 1 tablespoon cornstarch
- 1 pound flank steak , cut in ¼ inch thick slices
- 2 tablespoons cooking sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 teaspoons chili garlic paste (you can sub Sriracha)
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed tangerine juice
- 3 tablespoons canola oil
- 2 tablespoons minced fresh ginger
- 3 scallions , chopped
- 1 tangerine , zested
- 2 tablespoons toasted sesame seeds
- 1 large carrot , shaved with vegetable peeler
- Add ¼ cup lite soy sauce, cornstarch and sliced beef to a ziploc bag.
- Shake to combine, then refrigerate for at least a half an hour.
- Add the cooking sherry, hoisin, honey, chili garlic paste, 2 tablespoons soy sauce and tangerine juice to a small cup and stir to combine.
- Heat a skillet or a wok on high and add the oil to the pan.
- Cook the beef on high heat, quickly.
- You only want a quick sear on both sides.
- Add the ginger and carrot ribbons into the pan.
- Cook for 45-60 seconds (until the carrots are just softening), tossing the carrots, then add the sauce mixture back into the pan.
- Add in the beef and combine and cook until sauce has just thickened
- Garnish with scallions, tangerine zest and sesame seeds and serve over some rice.