📝 About This Recipe
A sophisticated evolution of a Sichuan classic, this Tangerine Beef celebrates the vibrant, floral sweetness of fresh citrus paired with deeply savory, crispy-edged flank steak. Unlike its heavier orange-flavored cousins, this dish utilizes both the juice and the aromatic zest of tangerines to create a light, zingy glaze that cuts through the richness of the meat. It is a masterclass in the balance of 'Chen Pi' (dried peel) tradition and modern fruit-forward brightness.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Flank Steak (thinly sliced against the grain into 2-inch pieces)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/2 cup Cornstarch (for dredging)
- 1 large Egg White (lightly beaten)
The Tangerine Glaze
- 1/2 cup Fresh Tangerine Juice (approximately 3-4 tangerines)
- 2 tablespoons Tangerine Zest (wide strips of peel with no white pith)
- 2 tablespoons Rice Vinegar
- 3 tablespoons Brown Sugar (packed)
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Ginger (freshly grated)
- 3 cloves Garlic (minced)
- 6-8 pieces Dried Red Chilies (whole, adjust for heat preference)
For Frying & Garnish
- 2 cups Vegetable Oil (for shallow frying)
- 3 stalks Green Onions (sliced diagonally)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
In a medium bowl, toss the sliced flank steak with soy sauce and Shaoxing wine. Let it marinate at room temperature for 15-20 minutes to tenderize.
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2
Prepare the tangerine zest by using a vegetable peeler to remove wide strips of the skin. Be careful to avoid the bitter white pith. Set aside.
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3
In a small jug, whisk together the tangerine juice, rice vinegar, brown sugar, and hoisin sauce until the sugar is mostly dissolved.
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4
Add the beaten egg white to the marinated beef and mix well. Gradually add the cornstarch, tossing until each piece of beef is individually coated in a thin, tacky paste.
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5
Heat 2 cups of oil in a wok or heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
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6
Carefully add the beef in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes until the edges are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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7
Increase the heat slightly and return all the beef to the oil for a second 'flash fry' of 30-45 seconds. This ensures maximum crunch. Drain again and discard all but 1 tablespoon of oil from the wok.
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8
In the remaining oil, add the tangerine zest strips and dried chilies. Stir-fry for 30 seconds until the oil is fragrant and the chilies slightly darken.
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9
Add the minced garlic and grated ginger, sautéing for another 30 seconds until aromatic but not browned.
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10
Pour in the prepared tangerine sauce mixture. Bring to a vigorous boil and let it reduce for 2-3 minutes until it thickens into a syrupy glaze that coats the back of a spoon.
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11
Return the crispy beef to the wok. Toss rapidly over high heat for 30 seconds to ensure every piece is perfectly lacquered with the sauce.
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12
Immediately transfer to a serving platter. Garnish with sliced green onions and toasted sesame seeds while steaming hot.
💡 Chef's Tips
For the crispest beef, ensure the meat is patted dry before marinating and the oil is at the correct temperature. If you cannot find fresh tangerines, Clementines or Satsumas are excellent substitutes due to their high sugar content and thin skins. Do not skip the double-fry method; the first fry cooks the meat, while the second fry creates the signature 'shatter' crunch. Use a vegetable peeler for the zest to get large strips—these become candy-like and delicious when fried in the sauce. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and whisk it into the boiling sauce at step 10.
🍽️ Serving Suggestions
Serve alongside steamed Jasmine rice to soak up the aromatic citrus glaze. Pair with stir-fried bok choy or snap peas for a refreshing, crunchy green contrast. A chilled Riesling or a citrusy Pale Ale complements the sweetness and heat of the dish beautifully. For a low-carb option, serve the beef inside crisp butter lettuce cups. Finish the meal with a light ginger tea to cleanse the palate.