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Recipe Spicy Tangerine Beef

Spicy Tangerine Beef

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    7mins

Recipe Video Chinese Food Beef Vegetable Rice or Noodle Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 1 lb. (16 oz.) beef tenderloin, cut into thin strips
  • 2 Tbsp. canola oil
  • 1 large carrot, thinly sliced
  • half of a yellow onion, thinly sliced
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • white rice and steamed broccoli, for serving
  • toasted sesame seeds, sliced scallions, and tangerine zest, for garnish

Marinade

  • 1 Tbsp. cornstarch
  • 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
  • 1 Tbsp. oil

Seasoning

  • salt and pepper, to taste

Sauce Mix

  • 3 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • ¼ cup Lee Kum Kee Hoisin Sauce
  • 2 Tbsp. minced fresh ginger
  • ¼ cup sherry wine
  • ¼ cup honey
  • 1/4 cup freshly squeezed tangerine juice

Made with
Lee Kum Kee products

2017 Panda Premium Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Premium Cooking Soy Sauce
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Bottle of Lee Kum Kee Hoisin Sauce, a versatile Asian condiment for marinades, stir-fries, and dipping sauces.

Hoisin Sauces

Hoisin Sauce

How to make it

  1. https://www.youtube.com/watch?v=-pTo9BOI72M&feature=youtu.be
  2. Place sliced beef tenderloin in a large bowl and toss with cornstarch. Add Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and oil. Mix ingredients together and let marinate while mixing the spicy tangerine sauce. 
  3. Whisk together Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Hoisin Sauce, minced ginger, sherry wine, honey and tangerine juice until completely combined.
  4. Heat the canola oil in a large wok over high heat. Add the beef and let sear for 2-3 minutes. Add sliced carrot and yellow onion and cook for an additional 2-3 minutes.
  5. Add the sauce mix and cornstarch slurry. Cook for another 2 minutes until the sauce thickens. Add salt and pepper to taste.
  6. Serve over rice and broccoli. Garnish with sesame seeds, scallions and tangerine zest. Finish with Lee Kum Kee Chiu Chow Style Chili Oil (optional). Enjoy! 

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