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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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). Ingredients:
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 |
Directions:
1. Slice steak against grain and pound with tenderizer.
2. Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
3. Peel tangarines; boil peel and shred.
4. Coat the beef with cornstarch.
5. Heat oil in a wok and brown beef.
6. Remove the beef; add the chilis to the hot oil and stir-fry.
7. Add tangerine peel and onion and stir-fry.
8. Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
9. Add sugar and stir until caramelized.
10. Add beef and stir to coat.
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