This Spicy Tangerine Beef has the distinction of being the very first meal I ever cooked for my now husband when we first moved in together. We had been in the apartment for just a couple of nights, I had unpacked my wok and my knife, so I went hunting online for a recipe. This also happened to be years ago when I enjoyed watching Guy Fieri’s cooking show. So I was excited to find a Spicy Tangerine Beef recipe online and when it turned out amazing it went into my folder of recipes (an actual folder with paper and all…this was before Pinterest!).
I’ve adjusted a few ingredients over the years, added in the carrot ribbons that I make with a vegetable peeler. In case you are wondering why I am linking you to a vegetable peeler it is because that peeler is the only one I use to make ribbons. I have probably 10 different peelers (I’m probably underestimating here). Every time I would come across a good deal on one I would buy it. So I have a HUGE variety of them (seriously I should take a picture of them all) and they each are good for different reasons (ie, I wouldn’t use this peeler for a butternut quash, it is too delicate, I would use a serrated peeler). This specific one makes the smoothest, thinnest ribbons. It actually does such a good job I’ve been using my much beloved mandoline (my favorite wedding present!) less and less. You probably think I am crazy, having so many different peelers, but hey if you think about it they sort of are like knives right? Look at those beautiful thin, wide ribbons!
Ok I officially rambled about the carrots long enough. Back to this sauce, some pointers I’ve learned over the years:
- Don’t swap the honey, the flavor difference will be significant. Trust me if you don’t have honey, go buy it.
- Chili garlic paste is great, Sriracha is a good substitute if you need it.
- If you like things spicy, this is a good heat level for the chili garlic paste, with kids, I would do a 1/2 teaspoon. Like things hot? go for a tablespoon
- Fresh ginger is a big part of this recipe, try not to use ground if you can. Quick tip, I freeze my ginger so it lasts longer. If you freeze it feel free to grate it into to the dish instead of mincing.
- If you don’t have tangerines you can use orange. I have in the past and I add a bit of lemon to the mix (I always keep lemons on hand, they’re a pantry staple for me).
Spicy Tangerine Beef with Carrot Ribbons
Ingredients
- 1/4 cup lite soy sauce
- 1 tablespoon cornstarch
- 1 pound flank steak , cut in 1/4 inch thick slices
- 2 tablespoons cooking sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 teaspoons chili garlic paste (you can sub Sriracha)
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed tangerine juice
- 3 tablespoons canola oil
- 2 tablespoons minced fresh ginger
- 3 scallions , chopped
- 1 tangerine , zested
- 2 tablespoons toasted sesame seeds
- 1 large carrot , shaved with vegetable peeler
Instructions
- Add 1/4 cup lite soy sauce, cornstarch and sliced beef to a ziploc bag.
Shake to combine, then refrigerate for at least a half an hour.
- Add the cooking sherry, hoisin, honey, chili garlic paste, 2 tablespoons soy sauce and tangerine juice to a small cup and stir to combine.
- Heat a skillet or a wok on high and add the oil to the pan.
- Cook the beef on high heat, quickly.
- You only want a quick sear on both sides.
- Add the ginger and carrot ribbons into the pan.
Cook for 45-60 seconds (until the carrots are just softening), tossing the carrots, then add the sauce mixture back into the pan.
- Add in the beef and combine and cook until sauce has just thickened
- Garnish with scallions, tangerine zest and sesame seeds and serve over some rice.
Recipe Notes
Recipe adapted from Guy Fieri (I know what you're thinking...but it is GOOD.)
Do to food allergies, I have come up with a few interesting dishes throughout the years. This looks great. I have a day to play while I wait for someone to hard wire the system so I can work. I’m looking for things to do with thinly sliced flank steak (purchased and cut originally to make jerky) i’m extremely allergic to anything with red dye, annatto, soy, and x-gum, (man-made, plant based, and organic). So, my question: do you think raw aged balsamic and garden dried/ground chili and fresh garlic could be used in place of the soy, hoisin, and chili paste? Thanks.
I’ve not tested it so I’m not comfortable giving a recommendation. If you decide to try, I’d love to know how it turns out. Good luck!
This was delicious. I really like the addition of the carrots. I am always trying to squeeze more vegetables into dinner & this was fantastic. Reheated very well for the next days lunch.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Are you able to tell me the carb content of this recipe without any rice? Thanks!
Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.
I can’t wait to try this! Adding it to our meal plan next week!
Yay! Thank you Julie!
The recipe sounds wonderful – but the discussion of peelers!
OK, I use them all the time for things like this – carrots and such. They’re wonderful.
But – he recently brought home a serrated peeler, and I had put it aside to play with later – but I was wrestling just the other night with a butternut squash. I’d never put them together in my mind – I was thinking more fancy, fancy, rippled edges or something. Huh. Thank you.
The serrated ones are my heavy duty peelers. If you use them on a carrot or anything with a thin skin like a yukon potato, you’re going to lose more of your food than necessary. So I stick firmly with the peeler I use for the ribbons for that, but that serrated one is amazing for things like hard winter squashes or sweet potatoes (it gets through the bends of the potato in one swipe usually) or even a melon. I’m such a kitchen nerd, haha. When I ask my husband for a peeler I always specify exactly which one and he thinks I am nuts! PS the julienning peelers are fun to play with too!