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Spicy Tangerine Beef

Western.Chefs's picture
Ingredients
  Tangerines/3 medium navel oranges 4
  Vegetable oil 3 Tablespoon
  Beef boneless steak 1 , thinly sliced crosswise
  Cornstarch 6 1⁄2 Tablespoon (2 Tablespoons Plus 1/2 Teaspoon)
  Broccoli 14 Ounce, cut into flowerets, stems peeled and cut into 1/4 inch thick slices
  Green onions 3 Medium, cut diagonally into 2 inch pieces
  Pepper red 1 Medium, thinly sliced
  Garlic 3 Clove (15 gm), minced
  Ginger 1 Tablespoon, peeled and minced
  Soy sauce 3 Tablespoon
  Crushed red pepper 1⁄4 Teaspoon
Directions

Cut peel and white pith from 1 tangerine or orange.
Over small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl; set aside.
From remaining fruit, with vegetable peeler, remove eight 3 inch long strips peel (about 3/4 inch wide each).
With knife, remove any pith from peel.
Squeeze 3/4 cup juice.
In 12 inch skillet, heat 2 tablespoons vegetable oil over high heat until hot.
Add strips of peel and cook until lightly browned, about 3 minutes.
Remove peel to large bowl.
Meanwhile, on waxed paper, toss beef slices with 2 tablespoons cornstarch to coat evenly.
Cook half of beef until crisp and lightly browned on both sides, about 5 minutes; remove to bowl with peel.
Repeat with remaining 1 tablespoon vegetable oil and beef.
Add broccoli and 2 tablespoons water to skillet.
Reduce heat to medium; cover and cook 2 minutes.
Increase heat to high.
Remove cover and add green onions and red pepper; cook 2 minutes, stirring.
Add garlic and ginger; cook 1 minute longer.
Meanwhile, in cup, stir juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch until blended.
Add juice mixture and cook until sauce thickens slightly and boils, stirring.
Return beef mixture to skillet.
Add citrus segments with any juice in bowl; gently toss to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Everyday

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