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Old 06-17-2016, 04:15 PM
 
Location: S. FL (hell for me-wife loves it)
3,178 posts, read 1,992,740 times
Reputation: 9686

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Tangerines are my favorite citrus. This is really good served with white rice on the side, plus some fresh mandarin slices.

Tangerine Peel Beef

* 2 pieces (about 1 1/2 inch square) tangerine peel

Marinade

* 2 tablespoons Soy sauce
* 1 tablespoon Corn starch
** 3/4 lb. Flank steak, thinly sliced
across the grain

Sauce

* 1/3 cup Orange juice
* 2 tablespoons Chinese rice wine
or Dry sherry
* 1 tablespoon Soy sauce
* 1/2 teaspoon chili garlic sauce
* 2 teaspoons sugar



* 2 1/2 tablespoons Cooking oil
* 6 small dried red chiles
* 1 small onion, cut into 1 inch chunks
* 1 stalk celery, cut into 1/2 pieces
* 1 1/2 teaspoons corn starch dissolved
in 1 tablespoon water
* 1/2 orange, sliced (or mandarin, sliced)


If dried peel, soak tangerine peel in warm water about 20 minutes. Discard water and slice thinly.
If fresh, slice thinly.
Combine marinade ingredients in a bowl. Coat beef strips and soak for 10 minutes.
Place wok or skillet over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add the dried chiles and cook until fragrant, about 10 seconds.

Add beef and stir-fry 1 1/2 to 2 minutes, until no longer pink. Remove meat and chiles from pan, set aside.

Add remaining oil and coat pan. Add tangerine peel, onion and celery, stir fry about 1 minute. Return meat and chiles to pan and add sauce. Bring to a boil. Add corn starch and water mixture to thicken the sauce.
Garnish with orange or tangerine slices.
Serve immediately.
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Old 06-17-2016, 05:16 PM
 
Location: Heart of Dixie
12,446 posts, read 10,916,646 times
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That has to be good; I make what is basically the same thing with oranges.
A tip: get rid of as much of the pith from the peel as possible - it's bitter, and the flavor comes from the oils in the outer skin.
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Old 06-17-2016, 05:24 PM
 
Location: Lafayette, LA
3,372 posts, read 2,707,881 times
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This sounds amazing. Terra, I bet you're a fabulous cook!

Dirt, I'm darn sure you are too!

I think tangerines have a lot less pith in the skins than regular oranges, maybe less work!
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Old 06-20-2016, 02:02 PM
 
Location: Islip,NY
17,486 posts, read 20,957,413 times
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Sound delicious. I have been wanting to make something like this. I have some skirt steaks I could use. I would have to make it not spicy for us because my husband does not like that. I would add other Chinese vegetables besides the onions and celery.This is going on my shopping list for this weekend. I am also going to try this with chicken. Thanks
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Old 06-20-2016, 09:57 PM
 
Location: Middle America
36,698 posts, read 41,969,946 times
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This reminds me of the orange beef at one of my favorite hometown places, now defunct.
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Old 06-20-2016, 10:45 PM
 
Location: Heart of Dixie
12,446 posts, read 10,916,646 times
Reputation: 28190
Quote:
Originally Posted by TabulaRasa View Post
This reminds me of the orange beef at one of my favorite hometown places, now defunct.
Yep, I love Orange Beef with a thin, crispy, sweet, orange coating. I'll bet tangerine would be even better.
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