My hubby is not a fan of fruit in his savory recipes, so I didn’t mention the tangerine part to him. And he thought it was great. You can sort of pick out the tangerine flavor, but the soy, hoisin, and sriracha work so well with it that it definitely doesn’t taste sweet or citrusy. (I didn’t add the recommended tangerine zest, just to help keep that from being too overpowering.) Note that it is quite spicy; also, don’t skip the green onions, even if they seem like more of a garnish. They really add to the flavor.
P.S. I made rice! It wasn’t perfect, but was vastly improved from last time (thanks to the hubby’s instructions and last-minute intervention).
Spicy Tangerine Beef
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 lb. flank steak or sirloin, cut in thin strips on the bias
2 Tbsp. dry sherry
2 Tbsp. hoisin sauce
2 Tbsp. honey
1 Tbsp. sriracha
2 Tbsp. soy sauce
¼ c. freshly squeezed tangerine juice
3 Tbsp. canola oil
2 Tbsp. grated fresh ginger
3 green onions, chopped
2 Tbsp. toasted sesame seeds
1. Combine the soy sauce and cornstarch and mix well.
2. In a resealable bag, combine the soy sauce mixture and the beef, and seal. Marinate for 20 minutes in the refrigerator.
3. Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice.
4. In large pan or wok, heat oil on high. Add the ginger and beef and cook 3-5 minutes.
5. Add sauce mixture and cook another 3-5 minutes on medium heat until sauce thickens.