Spicy Tangerine Beef With Carrot Ribbons Recipe Recipes Net

Ingredients

¼cuplite soy sauce

1tbspcornstarch

1lbflank steak,cut in ¼-inch thick slices

2tbspcooking sherry

2tbsphoisin sauce

2tbsphoney

2tspchili garlic paste,or Sriracha

2tbspsoy sauce

¼cuptangerine juice,freshly squeezed

3tbspcanola oil

2tbspfresh ginger,minced

3scallions,chopped

1tangerine,zested

2tbspsesame seeds,toasted

1large carrot,shaved with vegetable peeler

Add ¼ cup of lite soy sauce, cornstarch and sliced beef to a Ziploc bag. Shake to combine.

Refrigerate for at least 30 minutes.

Add the cooking sherry, hoisin, honey, chili garlic paste, soy sauce and tangerine juice to a small cup, then stir to combine.

Heat a skillet or a wok on high, then add the oil to the pan.

Cook the beef on high heat quickly, searing on both sides.

Add the ginger and carrot ribbons into the pan.

Cook for 45 to 60 seconds, tossing until the carrots are just softening, then add the sauce mixture back into the pan.

Add in the beef, then combine and cook until the sauce has just thickened.

Garnish with scallions, tangerine zest and sesame seeds.

Serve over rice, and enjoy!