Guy Fieri's Spicy Tangerine Beef

I am always on the lookout for something quick and easy to throw together on a weeknight. While this recipe bears a very strong resemblance to the spicy Mongolian beef I've made in the past, the fact of the matter is Will and I love anything orange-flavored, and I like a lot of Guy Fieri's recipes. Both of us LOVED the spiciness of the meat, and I was impressed at how much the orange flavor really came through. Will asked, no, BEGGED me to make this again for dinner one night, and I certainly have no objections! I served this dish with a side of white rice, although the original recipe doesn't call for it.
Source: Food Network


  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 pound flank steak or tri-tip, cut in thin strips on the bias
  • 2 tablespoons dry sherry
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 tablespoons soy sauce
  • 1/4 cup freshly squeezed tangerine juice
  • 3 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 3 scallions, chopped
  • 1/4 tangerine, zested
  • 2 tablespoons toasted sesame seeds

1. In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

2. Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

3. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.


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