Spicy Tangerine Beef Stir-Fry with Carrot Ribbons
A vibrant stir-fry featuring tender marinated flank steak in a glossy tangerine-hoisin sauce with crisp carrot ribbons. The marinade tenderizes the beef while cornstarch creates silky texture, and fresh tangerine juice balances the heat from chili garlic paste. Quick cooking on high heat preserves the carrots' crunch and keeps the beef perfectly seared. This colorful dish works beautifully for weeknight dinners or entertaining, served over steamed rice to soak up the glossy, sweet-spicy sauce.
Ingredients
- ¼ cup lite soy sauce
- 1 tablespoon cornstarch
- 1 pound flank steak, cut in 1/4 inch thick slices
- 2 tablespoons cooking sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 teaspoons chili garlic pasteSriracha1:1spicy
Same heat level
- 2 tablespoons soy sauce
- ¼ cup tangerine juice, freshly squeezedorange juice1:1citrus
Less complex flavor
- 3 tablespoons canola oil
- 2 tablespoons fresh ginger, minced
- 3 scallions, chopped
- 1 tangerine, zestedorange juice1:1citrus
Less complex flavor
- 2 tablespoons sesame seeds, toasted
- 1 large carrot, shaved with vegetable peeler
Instructions
- 1
Combine lite soy sauce, cornstarch and sliced beef in a ziploc bag
- 2
Shake to combine, then refrigerate for at least 30 minutes
- 3
Mix cooking sherry, hoisin, honey, chili garlic paste, soy sauce and tangerine juice in a small cup
- 4
Heat skillet or wok on high heat and add oil
- 5
Cook beef on high heat quickly, searing both sides
- 6
Add ginger and carrot ribbons to pan
- 7
Cook for 45-60 seconds until carrots just soften, tossing constantly
- 8
Add sauce mixture back to pan
- 9
Return beef and combine, cooking until sauce thickens
- 10
Garnish with scallions, tangerine zest and sesame seeds and serve over rice
Tips
Slice flank steak against the grain for maximum tenderness
Use a vegetable peeler to create thin, elegant carrot ribbons that cook quickly
Keep heat high throughout cooking to achieve proper sear and prevent overcooking
Good to Know
Refrigerate leftovers up to 3 days in sealed container
Marinate beef up to 4 hours ahead, prep vegetables and sauce
Serve immediately over steamed rice while hot
Common Mistakes
Don't overcook beef to avoid toughness
Keep heat high to prevent steaming
Don't skip marinating time for tender results
Substitutions
FAQ
Can I substitute the tangerine juice with orange juice?
Yes, orange juice works but tangerine provides a more complex, slightly sweeter flavor that complements the spicy elements better.
What if I don't have a wok?
A large skillet works perfectly fine. Use the largest one you have and cook in batches if needed to avoid overcrowding.
How long will this keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, though the vegetables lose some crispness.