From yikes_edoc@hotmail.com Fri Jul 22 12:30:05 2005 Date: Thu, 21 Jul 2005 06:04:28 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Tangerine Beef (4) Collection Followup-To: rec.food.cooking, rec.food.recipes Tangerine Beef Stir-Fry Marinated Tangerine Beef Pot-Roasted Tangerine Beef Tangerine Beef Tangerine Beef Stir-Fry Yields: 4 main-dish servings Prep Time: 20 minutes Cook Time: 15 minutes 2 to 3 tangerines (about 1 1/2 pounds) 1/4 cup dry sherry 2 tablespoons hoisin sauce 2 tablespoons cornstarch 2 tablespoons soy sauce 1 beef flank steak (about 1 pound), cut crosswise into 1/8-inch-thick slices 5 teaspoons vegetable oil 1 bag (12 ounces) broccoli florets 1 medium red pepper, thinly sliced 1 tablespoon grated peeled fresh ginger From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and hoisin sauce and set aside. In medium bowl, combine cornstarch, soy sauce, and steak; set aside. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add broccoli, red pepper, ginger, and peel to skillet and cook 3 minutes, stirring, or until vegetables are tender-crisp. Transfer to large bowl. In same skillet, heat 2 teaspoons oil over medium-high heat; add half of beef and cook 2 minutes, stirring, or until lightly browned. Transfer to bowl with broccoli mixture. Repeat with remaining 2 teaspoons oil and beef. Add juice mixture to skillet and heat to boiling; boil 1 minute. Return vegetables and beef to skillet; heat through. Based on individual serving. Calories: 350 Total Fat: 18 g Saturated Fat: 6 g Cholesterol: 59 mg Sodium: 525 mg Carbohydrates: 20 g Fiber: 4 g Protein: 26 g Source: Marinated Tangerine Beef This is one of my favorites. Very easy to make. Very yummy. Just about any sort of beef that you'd grill would be okay to use here. But don't get something pricey. The marinade will tenderize the meat and give it lots of flavor. Or it will turn a tenderloin to mush and overpower it's great flavor. If I find some so-so New York steaks on sale, this is a perfect recipe for them. Now, I grill these, but you could also stir fry or saute it or whatever. Ditto for what you serve it with. I like ramen noodles, but rice will work also. Or you could just add some vegetables and make kabobs. Marinade: 2 lbs steak Zest from one tangerine Juice from two tangerines 1/4 tsp cumin 1/4 tsp ginger Plus some oil and soy sauce to coat the meat. Sauce: 1/4 cup stock 1/2 tsp corn starch Cut the steak into cubes and trim the fat. I usually go for 1/2 inch cubes, but not much smaller. Bigger cubes will end up having more beef flavor and less citrus. If you do end up with small cubes be sure to cook them a bit less. Otherwise you'll end up with dry beef. Not good. Add the beef to a ceramic bowl and pour in the zest, juice, and spices. Place the bowl in the fridge and let marinate for about 30-45 minutes.