Monday, May 31, 2010

Spicy Tangerine Beef

So tonight for dinner the husband decided he wanted to make this asian beef dish.  It can be fun to cook together, so I got on sauce mixing detail while he handled the slicing and chopping.  I like trying recipes from my favorite Food Network chefs like Tyler Florence or Bobby Flay, but I've never made anything by Guy Fieri.  I figured this was as good a time as ever.

A couple of modifications:
*The grocery store didn't have tangerines, so I used half an orange.
*We like things a bit spicy, so I used 1.5 tablespoons Sriracha chile sauce.
*I wanted some vegetables, so I added some nice springtime asparagus tips.
*Flank steak has gotten really expensive in my neighborhood, so I just bought some cheap, grainy meat - I think a think sliced chuck steak.
*Next time, I would cook the sauce separately, then add it to the dish in the amount you want.  This made a LOT of sauce, and took longer than expected to cook down. 

Spicy Tangerine Beef
By Guy Fieri


3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
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


1)  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.

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

3) 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. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.