Tangerine Beef is a great way to spice up your week night dinners and can be made at home faster than going out for take-out!
This post is brought to you by Noble Juice but all the opinions and deliciousness are 100% mine.
Asian style cooking comes down to understanding a few basic techniques and having the right ingredients on hand. It’s not difficult and although a wok will help make your culinary adventure for fun, it isn’t necessary.
Let’s gather our ingredients (aka mise en place) to make our Tangerine Beef.
The marinade is really easy to make and the only thing you need to remember about cutting the flank steak (as with any beef) is to go against the grain. Once the marinade is ready and the beef sliced, place it into a zip-lock bag. Mix it thoroughly in the bag, then remove the air, seal the bag and place it in the refrigerator for at least 2 hours up to 6 hours. *Remember to place the bag zipper up and on a plate in case it leaks.
After the beef has marinated we can gather the rest of our ingredients for this delicious dish!
Dredging the beef in corn starch, gives it a crunch appearance. While the beef is draining, start your sauce.
Living in the Orlando area I could go out to eat every day of my life and never try all of the restaurants in the area. And while that might fun to do, it can also be very expensive. The other problem with eating out is losing control over ingredients that are used in your meal. Cooking at home can be fun, save you money and gives you control over the ingredients you use.
One ingredient that I love to use in recipes is Noble Tangerine Juice. Naturally Pure for four generations, grown, manufactured and bottled in Florida. I like to call it my liquid sunshine!
My Tangerine Beef was a great way to incorporate the taste Florida into the Asian Style dish. Of course if you’re grocery store doesn’t carry Noble Tangerine Juice, you’ll have to squeeze your own. Serve this delicious beef with jasmine rice or your favorite Asian Noodle and be prepared for rave reviews!
- 1 pound flank steak
- 1/2 cup corn starch (for dredging beef before frying)
- 1/3 cup vegetable oil for frying beef
- 1/4 cup low sodium soy sauce
- 1/4 cup rice wine
- 1/4 cup tangerine juice
- 2 tablespoons tangerine zest grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 cloves garlic finely diced
- 1 teaspoon crushed red pepper
- 1 clove garlic chopped
- 1 teaspoon chopped ginger
- 3 tablespoons tangerine juice
- 3 tablespoons light soy sauce
- 1 tablespoon hot water
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon tangerine juice
- 2 scallions sliced for garnish
- tangerine segments for garnish
- finely chopped cilantro for garnish
Trim any excess fat or membrane from beef
Thinly slice meat across the grain into 1/4-inch-thick slices.
Place beef in a large resealable plastic bag set in a shallow dish.
Combine soy sauce, rice wine, tangerine juice, 1/2 of the tangerine zest, sesame oil, cornstarch, garlic and crushed red pepper in a small bowl and whisk to mix.
Pour marinade over beef in bag; seal bag. Marinate in the refrigerator for 2 hours (or longer)
Remove beef from marinade, discarding the marinade.
Dredge the pieces of meat individually in of cornstarch until lightly coated,
Heat oil in a clean wok or saute pan over high heat.
Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute.
Flip the steak over and let the other side sear for another 30 seconds, then transfer to a sheet pan, tilting it slightly to let the oil drain. The beef should have a crusty coating.
Drain most of the oil from the pan. leaving about 1 tablespoon in the pan.
Heat over medium-high.
Add ginger and garlic to pan stir frying for about 15 seconds.
Add the soy sauce, tangerine juice, water and brown sugar. Bring the sauce to a simmer, stirring occasionally.
Let the sauce simmer for 1 minute, then slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. Add the beef and tangerine segments
Toss everything for another 30 seconds until all of the beef is well-coated.
There should be almost no liquid, as the sauce should be clinging to the beef.
If the sauce is too thick, add a little bit of hot water to thin it out.
Serve over Jasmine Rice or your favorite Asian Noodles
Garnish with scallions and cilantro.
**There should be almost no liquid, as the sauce should be clinging to the beef. If you have too much sauce, increase the heat slightly and continue cooking until thickened. If the sauce is too thick, add a little bit of hot water to thin it out.
This is a sponsored post written by me on behalf of Seminole Pride Noble Juices. All opinions are 100% mine.