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!

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    Yummmmm... I love the addition of tangerines. Great recipe and HIGH 5!
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    " It was excellent "
    notyourmomma ate it and said...
    Oh heavens, yes.....this rocks.
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    " It was excellent "
    a1patti ate it and said...
    I put this in my recipe box to try!!
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