Spicy Tangerine Beef with Carrot Ribbons Recipe

Spicy Tangerine Beef with Carrot Ribbons Recipe

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.

Preparation: 45 minutes
Cooking: 15 minutes
Chill Time: 30 minutes
Total: 1 hour 30 minutes



  • 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


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

  2. Refrigerate for at least 30 minutes.

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

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

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

  6. Add the ginger and carrot ribbons into the pan.

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

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

  9. Garnish with scallions, tangerine zest and sesame seeds.

  10. 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
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