How to make it
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.
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.
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.
Add the sauce mix and cornstarch slurry. Cook for another 2 minutes until the sauce thickens. Add salt and pepper to taste.
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!