Recipe

Szechuan Tangerine Beef Recipe


Szechuan Tangerine Beef Recipe Peterotoolio / All my dishes
3 months ago
This is a variation of a dish I had long ago at a great Chinese restaurant in Ottawa, ON.
Prep:20m Cook:5m Servings:4

Peterotooli

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Ingredients
  • 1/2 to 3/4 lb thinly sliced beef
  • 1/2 each red, green, yellow & orange peppers, 1/2 in. slices
  • 1 large onion , 1/4 inch, 1/2 round slices
  • 1/4 lb cafe mushrooms , quartered
  • 1/4 lb king mushrooms, caps quartered, stems sliced length-wise
  • 2 stalks celery 1/8 in. angle sliced
  • 10 grape tomatoes, halved
  • 3 tangerines or 4 clementines, peeled and separated
  • 4 T peanut oil
  • 2 T sesame oil
  • 2 HOT chilies, crushed
  • Sauce
  • 5 cloves fresh garlic
  • 2 T dark soy
  • 2 T light soy
  • 1/4 C red wine
  • 2 T white vinegar
  • 2 T red wine vinegar
  • 2 T beef bouillon concentrate
  • 2 T fresh grated ginger
  • 4 to 6 T brown sugar or honey
  • 1 heaping T corn starch
  • 1/2 Tsp meat tenderizer powder
  • cold water
  • Chinese-style rice for 2 or 4

Directions
  1. Put meat in freezer for ten minutes
  2. When 1/2 frozen, slice 1/8 in. thick across grain
  3. Score tangerines in quarters
  4. Peel carefully, keeping peel quarters whole
  5. Prepare Chinese-style rice
  6. (use 1 & 3/4 times rice measure of water
  7. Wash rice thoroughly
  8. Bring water and rice to a boil
  9. Quickly lower heat to just a simmer
  10. Cook until firm, NOT soft)
  11. Combine all sauce ingredients except corn starch and garlic
  12. Marinate sliced beef for 20 minutes in sauce liquid
  13. Prepare vegetables (do not slice too thinly)
  14. When rice is ready, turn off heat and leave in pot
  15. Drain beef, and reserve sauce liquid
  16. Measure sauce liquid and add 1/3 measure cold water
  17. Add corn starch, stir thoroughly
  18. Place all ingredients to be cooked in separate containers
  19. I like to use 500 ml cottage cheese or sour cream containers
  20. Cooking:
  21. Heat wok hot!
  22. Add 2 T peanut oil
  23. When oil smokes, add celery, onions and peppers, and wok away!
  24. When they are cooked but still firm, get them out of the wok quickly!
  25. Reheat wok
  26. Add sesame oil
  27. When it smokes, add tangerine peel and garlic
  28. When peel is brown, remove and discard, leaving garlic in wok
  29. Add remaining oil
  30. When it smokes, add the drained beef
  31. wok for 1 minute. and add the cooked veggies,
  32. Add the sauce mixture
  33. Allow to thicken
  34. Then, add the mushrooms, tomatoes and separated tangerine sections, in that order
  35. If sauce is too thick, add cold water, a little at a time until sauce is the consistency of evaporated milk
  36. Remove wok from heat, and serve from wok
  37. Enjoy!

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Comments

a1patti 3 months ago said:
I put this in my recipe box to try!!

notyourmomma 3 months ago said:
Oh heavens, yes.....this rocks.

lor 3 months ago said:
Yummmmm... I love the addition of tangerines. Great recipe and HIGH 5!


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