Szechuan Tangerine Beef
From peterotoolio 14 years agoIngredients
- 1/2 to 3/4 lb thinly sliced beef shopping list
- 1/2 each red, green, yellow & orange peppers, 1/2 in. slices shopping list
- 1 large onion , 1/4 inch, 1/2 round slices shopping list
- 1/4 lb cafe mushrooms , quartered shopping list
- 1/4 lb king mushrooms, caps quartered, stems sliced length-wise shopping list
- 2 stalks celery 1/8 in. angle sliced shopping list
- 10 grape tomatoes, halved shopping list
- 3 tangerines or 4 clementines, peeled and separated shopping list
- 4 T peanut oil shopping list
- 2 T sesame oil shopping list
- 2 HOT chilies, crushed shopping list
- Sauce shopping list
- 5 cloves fresh garlic shopping list
- 2 T dark soy shopping list
- 2 T light soy shopping list
- 1/4 C red wine shopping list
- 2 T white vinegar shopping list
- 2 T red wine vinegar shopping list
- 2 T beef bouillon concentrate shopping list
- 2 T fresh grated ginger shopping list
- 4 to 6 T brown sugar or honey shopping list
- 1 heaping T corn starch shopping list
- 1/2 Tsp meat tenderizer powder shopping list
- cold water shopping list
- Chinese-style rice for 2 or 4 shopping list
How to make it
- Put meat in freezer for ten minutes
- When 1/2 frozen, slice 1/8 in. thick across grain
- Score tangerines in quarters
- Peel carefully, keeping peel quarters whole
- Prepare Chinese-style rice
- (use 1 & 3/4 times rice measure of water
- Wash rice thoroughly
- Bring water and rice to a boil
- Quickly lower heat to just a simmer
- Cook until firm, NOT soft)
- Combine all sauce ingredients except corn starch and garlic
- Marinate sliced beef for 20 minutes in sauce liquid
- Prepare vegetables (do not slice too thinly)
- When rice is ready, turn off heat and leave in pot
- Drain beef, and reserve sauce liquid
- Measure sauce liquid and add 1/3 measure cold water
- Add corn starch, stir thoroughly
- Place all ingredients to be cooked in separate containers
- I like to use 500 ml cottage cheese or sour cream containers
- Cooking:
- Heat wok hot!
- Add 2 T peanut oil
- When oil smokes, add celery, onions and peppers, and wok away!
- When they are cooked but still firm, get them out of the wok quickly!
- Reheat wok
- Add sesame oil
- When it smokes, add tangerine peel and garlic
- When peel is brown, remove and discard, leaving garlic in wok
- Add remaining oil
- When it smokes, add the drained beef
- wok for 1 minute. and add the cooked veggies,
- Add the sauce mixture
- Allow to thicken
- Then, add the mushrooms, tomatoes and separated tangerine sections, in that order
- If sauce is too thick, add cold water, a little at a time until sauce is the consistency of evaporated milk
- Remove wok from heat, and serve from wok
- Enjoy!
People Who Like This Dish 3
- lor Toronto, Canada
- notyourmomma South St. Petersburg, FL
- quigimon Springfield, TN
- a1patti Salem, MA
- peterotoolio Ottawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
I put this in my recipe box to try!!
a1patti in Salem loved it -
Oh heavens, yes.....this rocks.
notyourmomma in South St. Petersburg loved it -
Yummmmm... I love the addition of tangerines. Great recipe and HIGH 5!
lor in Toronto loved it
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