Tangerine Beef
Experience a burst of vibrant citrus and savory goodness with this irresistible Tangerine Beef recipe! Tender strips of flank steak are lightly coated in cornstarch for a delicate crisp, then fried to golden perfection. The star of this dish is the zesty tangerine sauce, made from freshly zested and juiced tangerines, sweet brown sugar, tangy rice vinegar, and a touch of heat from red pepper flakes. Infused with the warm flavors of grated ginger and garlic, the sauce perfectly coats the crispy beef, creating a delightful contrast of textures and flavors. Garnished with fresh green onions and sesame seeds, this mouthwatering dish is ideal served over steamed rice or paired with stir-fried vegetables. Perfect for weeknights or special occasions, this quick and easy recipe is guaranteed to impress your taste buds!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.5 cup cornstarch
- 1.5 cups vegetable oil
- 3 tangerines (zested and juiced)
- 0.25 cup brown sugar
- 0.25 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 0.5 teaspoon red pepper flakes
- 2 green onions (sliced)
- 1 teaspoon sesame seeds
- 0.25 cup water (for sauce)
Instructions
Slice the flank steak into thin strips, about 1/4-inch thick, cutting against the grain for tenderness.
Lightly coat the sliced steak in cornstarch, ensuring an even layer. Set aside for 5-10 minutes while preparing the sauce.
In a medium bowl, whisk together tangerine zest, tangerine juice, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Add 1/4 cup of water to thin the sauce slightly. Set aside.
Heat vegetable oil in a large wok or deep skillet over medium-high heat. Once the oil is hot and shimmering, fry the beef strips in batches, being careful not to overcrowd the pan. Fry each batch for 1-2 minutes until crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
Carefully pour out excess oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat.
Pour the prepared tangerine sauce into the wok and bring it to a simmer. Cook for 2-3 minutes until slightly thickened.
Add the crispy beef to the wok and toss to coat in the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
Garnish the dish with sliced green onions and sesame seeds before serving.
Serve hot over steamed rice or alongside stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.5 g | 488% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 205.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 67.9 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
