Tangerine beef
Marinade steak in tangerine juice, soy sauce and sherry for a couple of hours to make this flavour-packed dish. The beef is deep-fried before being added to the citrusy sauce.
Ingredients
For the beef and marinade
- 100ml/3½fl oz light soy sauce
- 100ml/3½fl oz sherry
- 100ml/3½fl oz tangerine juice
- 2 garlic cloves, finely chopped
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 600g/1lb 5oz flank steak
- 100g/3½oz cornflour
For the sauce
- 2 tbsp vegetable oil
- 1 shallot, thinly sliced
- 1 tbsp finely grated fresh root ginger
- 2 garlic cloves, thinly sliced
- 3 star anise
- 1 tbsp brown sugar
- dried tangerine peel (baked at 100C for 1 hour)
- 6 tbsp light soy sauce
- 6 tbsp tangerine juice
- 1 tsp cornflour
To serve
- 1 bunch spring onions, thinly sliced
- 12 tangerine segments
Method
To make the beef and marinade, mix the soy sauce, sherry, tangerine juice, garlic, sesame oil and chilli flakes in a shallow tray to make the marinade.
Thinly slice the steak and place in the marinade. Cover and refrigerate for 2 hours. Drain well.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the beef in the cornflour, then deep-fry until crisp. Carefully remove from the fryer and drain on kitchen paper.
To make the sauce, heat the oil and fry the shallot. Add the ginger and garlic and cook for 1 minute. Add the star anise, sugar and tangerine peel, then stir in the soy sauce, tangerine juice and cornflour. Simmer until thickened.
Add the beef and stir. Sprinkle on the spring onions and tangerine segments to serve.