The beef should be seared with a nice crusty coating.ĭrain the oil from the wok, leaving about 1 tablespoon behind, and turn the heat to medium-high. Transfer to a sheet pan, and tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute.įlip the steak over and let the other side sear for another 30 seconds. Transfer the candied peels to a bowl along with any infused oil, and set aside.ĭredge the pieces of meat individually in the remaining ¼ cup of cornstarch until lightly coated, and heat 1/3 cup oil in a clean wok over high heat. Continuing stirring the peels until the simple syrup evaporates and clings to the peels. Lightly toast the peels by tossing in the oil for about 30 seconds, and add the simple syrup. Heat a saucepan or wok over low heat and add 1 teaspoon of oil and the tangerine peel slivers. Be sure to scrape away the pith like I did at the bottom even when drying peels for the longer term. They will keep until the next season (about a year) when you can dry more. #TANGERINE MANDARIN ZIP#These peels were left to dry for about 4 weeks and can be stored in a glass jar or zip lock bags after they have been dried. If you cannot find the store bought peels, you can dry your own, which is what I did for the brighter colored peels just to the right of the store-bought darker ones. In the picture above on the top left are store-bought tangerine or mandarin orange peels that have darkened over time. Then make a simple syrup by dissolving 1 tablespoon of sugar into 1 tablespoon of hot water. #TANGERINE MANDARIN SKIN#Scrape as much of the white pith from the peels as you can, until you see just the skin ( I used a serrated steak knife), and julienne the peels into thin slivers. Peel the tangerines (reserving the peels) and squeeze 1/3 cup juice from the fruit. Lightly scrub the tangerines with a vegetable brush under running water to remove wax and/or pesticides and towel dry. Marinate the beef for 1 hour in 1 teaspoon oil and 1 tablespoon of cornstarch and set aside. Hope you enjoy this one and have a happy, healthy, and prosperous New Year! Tangerine Beef: Recipe Instructions This year, we add this dish to our growing collection of Chinese New Year recipes. If you didn’t know already, phonetics and language are a huge factor when it comes to Chinese superstitions and traditions. That’s why you will see oranges, tangerines and citrus everywhere during Chinese New Year. Tangerines symbolize auspiciousness, as the word for “orange” sounds like the word for success in Chinese, and the word for “tangerine” sounds like the word for luck. The beef was deliciously chewy from being fried (similar to our Mongolian Beef recipe), and of course, the subtly bitter, yet bright tangerine flavors were definitely the highlight! The key to a good plate of tangerine beef is the aromatic dried tangerine peels, as well as the candied slivers of tangerine peel that you should have with every bite of beef. The Tangerine beef dish has a deep, rich color and the overall taste was savory and sweet. I was quite delighted myself after I nicked a small piece of beef before bringing it out–I mean, I had to make sure it was okay, right? It took a while to prepare, but the guest was delighted when he tasted it. When I went into the kitchen to request it, my uncle smiled and said he could make this chun pi niu specialty dish for our guest. I had heard of the name, but had no idea what it looked or tasted like. So my first experience with Tangerine Beef started at the Chinese restaurant my parents and my aunt and uncle started in New Jersey over 30 years ago! A guest requested tangerine beef by the Chinese name (pronounced “chun pi niu” in Mandarin), even though it wasn’t on the menu. It was never a regular in my family’s daily rotation, as we generally ate Cantonese and Hong Kong-style cooking. By now, you’ve probably seen it in many Chinese restaurants, with different variations, but the tangerine beef I tried for the first time will be the basis of the recipe I am sharing with you today. Tangerine beef is a dish with big flavors.
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