Spicy Tangerine Beef with Carrot Ribbons

• Meat

  • 1 lb Flank steak

• Produce

  • 1 Carrot, large
  • 2 tbsp Ginger, fresh
  • 3 Scallions
  • 1/4 cup Tangerine, freshly squeezed juice
  • 1 Tangerine

• Condiments

  • 2 tsp Chili garlic paste
  • 2 tbsp Hoisin sauce
  • 2 tbsp Honey
  • 1/4 cup Soy sauce, lite
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Canola oil

• Beer, Wine & Liquor

  • 2 tbsp Cooking sherry

Found on dinnerthendessert.com

Description

Ingredients

• ¼ cup lite soy sauce
• 1 tablespoon cornstarch
• 1 pound flank steak, cut in ¼ 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
• ¼ 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

Directions

• Add ¼ 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.