Spicy Tangerine Beef Stir-Fry with Carrot Ribbons

Name: Spicy Tangerine Beef Stir-Fry with Carrot Ribbons
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/4 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 paste; 2 tablespoons soy sauce; 1/4 cup tangerine juice, freshly squeezed; 3 tablespoons canola oil; 2 tablespoons fresh ginger, minced; 3 scallions, chopped; 1 tangerine, zested; 2 tablespoons sesame seeds, toasted; 1 large carrot, shaved with vegetable peeler

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.

Prep: 45 min
Cook: 15 min
Yield: 4 servings
Level: medium
Cuisine: Chinese

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Dairy-Free Nut-Free

Ingredients

4 servings

¼ cup lite soy sauce
1 tablespoon cornstarch
1 pound flank steak, cut in 1/4 inch thick slices
sirloin strips1:1beef
Different texture but works
Full guide →
2 tablespoons cooking sherry
2 tablespoons hoisin sauce
2 tablespoons honey
2 teaspoons chili garlic paste
Sriracha1:1spicy
Same heat level
2 tablespoons soy sauce
¼ cup tangerine juice, freshly squeezed
orange juice1:1citrus
Less complex flavor
3 tablespoons canola oil
2 tablespoons fresh ginger, minced
3 scallions, chopped
1 tangerine, zested
orange juice1:1citrus
Less complex flavor
2 tablespoons sesame seeds, toasted
1 large carrot, shaved with vegetable peeler

Method

10 steps

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

Tip 1

Slice flank steak against the grain for maximum tenderness

Tip 2

Use a vegetable peeler to create thin, elegant carrot ribbons that cook quickly

Tip 3

Keep heat high throughout cooking to achieve proper sear and prevent overcooking

Good to Know

Storage

Refrigerate leftovers up to 3 days in sealed container

Make Ahead

Marinate beef up to 4 hours ahead, prep vegetables and sauce

Serve With

Serve immediately over steamed rice while hot

Common Mistakes

Watch

Don't overcook beef to avoid toughness

Watch

Keep heat high to prevent steaming

Watch

Don't skip marinating time for tender results

Substitutions

chili garlic paste→

Sriracha1:1spicy

Same heat level

Full guide →

flank steak→

sirloin strips1:1beef

Different texture but works

Full guide →

tangerine juice→

orange juice1:1citrus

Less complex flavor

Full guide →

Find more 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.