Spicy Tangerine Beef

I love stir frys. I love that I can make them quickly, often using whatever vegetables I have in my fridge. I came across this Guy Fieri  recipe on Foodnetwork and it sounded great. The only changes I made were making sure to use GF soy sauce and GF Hoisin Sauce, adding snow peas, carrots, and water chestnuts, and serving it over rice. It was a hit in our house and to the guests we served it to. I hope you and your family enjoy it!

Spicy Tangerine Beef (Gluten Free) (serves 4-5)

INGREDIENTS:

  • 3 tablespoons soy sauce (GF if needed. Make sure you carefully read your labels)
  • 1 tablespoon cornstarch
  • 1 pound flank steak or tri-tip, cut in thin strips on the bias
  • 2 tablespoons dry sherry (I omitted this and it turned out fine!)
  • 2 tablespoons hoisin sauce (GF if needed. You can find this online or at Whole Foods)
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 tablespoons soy sauce (GF if needed)
  • 1/4 cup freshly squeezed tangerine juice
  • 3 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 3 scallions, chopped
  • 1/4 tangerine, zested
  • 2 tablespoons toasted sesame seeds

I added the following to the recipe:

  • 1 cup sliced carrots
  • Snow Peas (I used a small package of frozen ones)
  • 1 Can Water Chestnuts
  • Cooked Brown Rice if desired (we served our stir fry mixture over  rice and then garnished it with the scallions, sesame seeds and tangerine zest)

DIRECTIONS:

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. At this point you can serve on warm platter, garnish with scallions, tangerine zest and sesame seeds. OR you can add 2 more tablespoons of oil to your skillet and throw in your carrots and snow peas. Saute until slightly soft. Don’t overcook your vegetables. They are so good when they still have a little crunch to them. 🙂  Then, add these veggies and your water chestnuts to the beef and sauce mixture.

We then served this over cooked brown or white rice.  Delicious!

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One response to “Spicy Tangerine Beef

  1. YAY!! Can’t wait to try it. And, I agree–soggy veggies are the worst. I always under cook mine so that they won’t be soggy when I reheat. 🙂

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