How To Make Spicy Tangerine Beef with Carrot Ribbons
Enjoy a hearty serving of our tender and tangy tangerine beef for dinner tonight! It’s also served with flavorful carrots with a tastier meal.
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!
- Calories: 413.24kcal
- Fat: 22.65g
- Saturated Fat: 5.07g
- Trans Fat: 0.04g
- Monounsaturated Fat: 11.43g
- Polyunsaturated Fat: 4.54g
- Carbohydrates: 23.25g
- Fiber: 2.01g
- Sugar: 14.47g
- Protein: 27.92g
- Cholesterol: 77.35mg
- Sodium: 1220.21mg
- Calcium: 108.18mg
- Potassium: 653.94mg
- Iron: 3.20mg
- Vitamin A: 160.34µg
- Vitamin C: 10.52mg
Have your own special recipe to share? Submit Your Recipe Today!