Best Tangerine Beef 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.

TANGERINE BEEF

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.

TANGERINE BEEF STIR-FRY

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.

TANGERINE BEEF WITH SCALLIONS

Steps:

• Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
• Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
• Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.

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.

BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE

Steps:

• Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
• Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
• Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

MADAME'S ORANGE OR TANGERINE PEEL BEEF

Steps:

• Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.
• Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.
• Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.

MILD THAI BEEF WITH A TANGERINE SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
• Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
• Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
• Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
• Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.

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.

BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE

Steps:

• 1. Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator. 2. Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender. 3. Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

SPICY TANGERINE BEEF

Steps:

• 1. Grate the zest from the tangerines; set aside. Peel the tangerines and separate into sections; reserve the sections. Stir together the cornstarch and 2 tablespoons of the water in a cup until smooth; set aside. 2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3 minutes, using a slotted spoon to transfer the beef to a bowl. Repeat with the remaining beef. 3. Add the broccoli and the remaining 2 tablespoons water to the wok; cook, covered, about 2 minutes. Increase the heat to high. Add the scallions, bell pepper, garlic, tangerine zest, soy sauce, and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minute longer. TIPS This recipe invites improvising. Thinly sliced and less expensive beef chuck or round, pork tenderloin, shrimp, or firm tofu can stand in for the sirloin steak; yellow peppers can replace red ones; and broccolini, showpeas or asparagus could take the place of the broccoli. Freeze the meat until it just begins to firm up and slicing thinly will be much easier.

TANGERINE BEEF WITH SCALLIONS

Steps:

• Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
• Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
• Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
• Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
• Photograph by Antonis Achilleos