Tangerine Beef Food

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MILD THAI BEEF WITH A TANGERINE SAUCE



Mild Thai Beef with a Tangerine Sauce image

This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food.

Provided by Oti Katadoc

Categories     World Cuisine Recipes     Asian     Thai

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package dry Chinese noodles
¼ cup hoisin sauce
¼ cup dry sherry
1 teaspoon tangerine zest
¼ teaspoon ground ginger
4 teaspoons vegetable oil
1 pound flank beef steak, cut diagonally into 2 inch strips
2 teaspoons vegetable oil
½ small butternut squash - peeled, seeded, and thinly sliced
1 cup sliced fresh mushrooms
1 large red onion, cut into 2 inch strips
3 cups cabbage, thinly sliced
1 tangerine, sectioned and seeded

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.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 78.5 g, Cholesterol 25.7 mg, Fat 13.6 g, Fiber 13.6 g, Protein 23.9 g, SaturatedFat 3.1 g, Sodium 392.4 mg, Sugar 13.9 g

TANGERINE BEEF STIR-FRY



Tangerine Beef Stir-Fry image

Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 12

1 1/2 pounds beef sirloin, very thinly sliced against the grain
1 bunch scallions, trimmed, 1 scallion thinly sliced, remaining cut crosswise into thirds
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/2 teaspoon red-pepper flakes
2 wide strips tangerine zest, plus 3 tablespoons tangerine juice (from 2 tangerines)
2 1/2 teaspoons cornstarch
1/4 teaspoon coarse salt
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Cooked long-grain white rice, for serving

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.

Nutrition Facts : Calories 317 g, Fat 17 g, Fiber 1 g, Protein 9 g, SaturatedFat 5 g

TANGERINE BEEF



Tangerine Beef image

This is one of my favorite takeout dishes - it's sweet and hot; I've had this with both beef and chicken (for tangerine chicken or shrimp, use chicken broth instead of beef).

Provided by ChrisMc

Categories     Fruit

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 lb flank steak
4 tablespoons soy sauce
3 tablespoons sherry wine
1/2 teaspoon pepper
1 egg yolk
1 tablespoon sesame oil
2 tangerines
1/2 cup cornstarch, plus
3 tablespoons cornstarch
6 dried red chilies
2 tablespoons minced onions
2 tablespoons orange juice (or juice from the tangerines)
4 tablespoons beef broth
3 tablespoons sugar

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.

TANGERINE BEEF WITH SCALLIONS



Tangerine Beef with Scallions image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds beef tri-tip steak, trimmed of excess fat
1 tangerine
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 teaspoons sugar
2 tablespoons chopped peeled ginger
3 cloves garlic, minced
Pinch of red pepper flakes
2 tablespoons orange preserves

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.

Nutrition Facts : Calories 341, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 91 milligrams, Sodium 994 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 38 grams

TANGERINE BEEF



Tangerine Beef image

Provided by Mary Kate Tate

Categories     Beef     Stir-Fry     Dinner     Lunar New Year     Healthy     Tangerine     Chile Pepper     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 15

5 (about 1-inch-square) pieces dried tangerine peel
1 orange
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon minced fresh ginger
1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
3 tablespoons vegetable oil
1/2 teaspoon Sichuan peppercorns
1 dried red chile, seeded and chopped
3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
2 teaspoons hoisin sauce
1 teaspoon chili bean sauce
1 teaspoon sugar

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.

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