Tangerine Beef Stir-Fry
Marinated Tangerine Beef
Pot-Roasted Tangerine Beef
Tangerine Beef
Tangerine Beef Stir-Fry
Yields: 4 main-dish servings
Prep Time: 20 minutes
Cook Time: 15 minutes
2 to 3 tangerines (about 1 1/2 pounds)
1/4 cup dry sherry
2 tablespoons hoisin sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
1 beef flank steak (about 1 pound), cut crosswise into 1/8-inch-thick
slices
5 teaspoons vegetable oil
1 bag (12 ounces) broccoli florets
1 medium red pepper, thinly sliced
1 tablespoon grated peeled fresh ginger
From 1 tangerine, with vegetable peeler, remove peel. With small
knife, remove any white pith from peel; slice peel very thinly and set
aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and hoisin
sauce and set aside. In medium bowl, combine cornstarch, soy sauce, and
steak; set aside.
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high
heat until very hot. Add broccoli, red pepper, ginger, and peel to
skillet and cook 3 minutes, stirring, or until vegetables are
tender-crisp. Transfer to large bowl.
In same skillet, heat 2 teaspoons oil over medium-high heat; add
half of beef and cook 2 minutes, stirring, or until lightly browned.
Transfer to bowl with broccoli mixture. Repeat with remaining 2
teaspoons oil and beef.
Add juice mixture to skillet and heat to boiling; boil 1 minute.
Return vegetables and beef to skillet; heat through.
Based on individual serving.
Calories: 350 Total Fat: 18 g Saturated Fat: 6 g Cholesterol: 59 mg
Sodium: 525 mg
Carbohydrates: 20 g Fiber: 4 g Protein: 26 g
Source:
<http://magazines.ivillage.com/goodhousekeeping/recipefinder/recipe/0,,562293,00.html>
Marinated Tangerine Beef
This is one of my favorites. Very easy to make. Very yummy.
Just about any sort of beef that you'd grill would be okay to use here.
But don't get something pricey. The marinade will tenderize the meat
and give it lots of flavor. Or it will turn a tenderloin to mush and
overpower it's great flavor. If I find some so-so New York steaks on
sale, this is a perfect recipe for them. Now, I grill these, but you
could also stir fry or saute it or whatever. Ditto for what you serve
it with. I like ramen noodles, but rice will work also. Or you could
just add some vegetables and make kabobs.
Marinade:
2 lbs steak
Zest from one tangerine
Juice from two tangerines
1/4 tsp cumin
1/4 tsp ginger
Plus some oil and soy sauce to coat the meat.
Sauce:
1/4 cup stock
1/2 tsp corn starch
Cut the steak into cubes and trim the fat. I usually go for 1/2 inch
cubes, but not much smaller. Bigger cubes will end up having more beef
flavor and less citrus. If you do end up with small cubes be sure to
cook them a bit less. Otherwise you'll end up with dry beef. Not good.
Add the beef to a ceramic bowl and pour in the zest, juice, and spices.
Place the bowl in the fridge and let marinate for about 30-45 minutes.