Dragon's Blessing Tangerine Beef Stir-Fry
Celebrate the auspicious spirit of the Chinese New Year with this vibrant and aromatic Dragon's Blessing Tangerine Beef Stir-Fry. Infused with the rich flavors of tangerine and orange, this dish symbolizes good luck and prosperity for the year ahead. The tender strips of flank steak are marinated in a savory blend of soy sauces, ginger, and rice wine, and then quickly stir-fried to perfection with tangerine peel, Sichuan peppercorns, and crunchy green onions. Served over fluffy white rice, this dish is not only a feast for the palate but also a delightful way to embrace the traditions of the festive season.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Dried tangerine peel
5 pieces (soaked in warm water for 1 hour)
Orange
1 (peeled and blanched)
Cornstarch
1 teaspoon (for marinade)
Light soy sauce
1 tablespoon (for marinade)
Dark soy sauce
1 tablespoon (for marinade)
Shaoxing wine (or dry sherry)
2 tablespoons (1 tablespoon for marinade, 1 tablespoon for stir-fry)
Fresh ginger
1 tablespoon (minced)
Beef flank steak
1 lb (thinly sliced against the grain into 2 inch long strips)
Vegetable oil
3 tablespoons (for stir-frying)
Sichuan peppercorns
1/2 teaspoon (for stir-frying)
Dried red chili
1 (seeded and chopped)
Green onions
3 (chopped into 1/2-inch segments, green and white parts separated)
Hoisin sauce
2 teaspoons (for stir-frying)
Chili bean sauce
1 teaspoon (for stir-frying)
Sugar
1 teaspoon (for seasoning)
Cooked white rice
2 cups (for serving)
Instructions
1
Begin by soaking the dried tangerine peel in warm water for 1 hour to rehydrate, then drain and set aside.
2
Peel the orange and carefully scrape off as much of the pith as you can. Reserve the fruit for another use. Bring a small pot of water to a boil and blanch the orange peel for 6 minutes to remove any bitterness, then drain and slice into slivers.
3
In a large bowl, mix the cornstarch with the light soy sauce, dark soy sauce, one tablespoon of Shaoxing wine, and minced ginger until smooth. Add the beef strips and toss well to coat. Cover and marinate in the refrigerator for around 20 minutes.
4
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Once hot, add the marinated beef along with any marinade left in the bowl. Stir-fry for about 1 minute, ensuring the beef is browned but remains slightly pink inside. Be careful not to overcook, as this can make the beef tough. Remove the beef from the wok and set aside.
5
Add the remaining 1 tablespoon of oil to the wok. When hot, toss in the Sichuan peppercorns, chopped dried red chili, the white parts of the green onions, rehydrated tangerine peel, and blanched orange peel. Stir-fry these aromatics for about 45 seconds until fragrant.
6
Pour in the remaining tablespoon of Shaoxing wine along with the hoisin sauce, chili bean sauce, and sugar. Mix well to combine, then add the cooked beef and the green parts of the green onions. Stir everything together until the green onions begin to wilt, and the beef is heated through.
7
Serve the Dragon's Blessing Tangerine Beef hot over cooked white rice, garnished with additional green onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dragon's Blessing Tangerine Beef Stir-Fry?
It is a vibrant, aromatic beef dish infused with tangerine and orange flavors, traditionally served during Chinese New Year to symbolize luck and prosperity.
What cut of beef should I use for this recipe?
The recipe calls for one pound of beef flank steak, which should be thinly sliced against the grain into 2-inch strips.
How long does the dried tangerine peel need to soak?
The dried tangerine peel should be soaked in warm water for 1 hour to rehydrate before use.
Why do I need to blanch the fresh orange peel?
Blanching the orange peel in boiling water for 6 minutes removes any bitterness from the skin.
How long should the beef marinate?
The beef should marinate in the refrigerator for approximately 20 minutes.
What is in the beef marinade?
The marinade consists of cornstarch, light soy sauce, dark soy sauce, one tablespoon of Shaoxing wine, and minced ginger.
What can I use as a substitute for Shaoxing wine?
Dry sherry is an excellent substitute for Shaoxing wine in this recipe.
How long do I cook the beef in the wok?
Stir-fry the beef for about 1 minute until browned but still slightly pink inside, then remove it to avoid overcooking.
What aromatics are used in this stir-fry?
The aromatics include Sichuan peppercorns, dried red chili, the white parts of green onions, rehydrated tangerine peel, and blanched orange peel.
What is the purpose of Sichuan peppercorns in this dish?
They provide a unique aromatic flavor and a slight numbing sensation characteristic of many Sichuan-style dishes.
Which sauces are added during the final stir-fry stage?
Hoisin sauce, chili bean sauce, and a tablespoon of Shaoxing wine are added to create the savory sauce.
How do I prepare the green onions?
The green onions should be chopped into 1/2-inch segments, with the white parts fried with aromatics and the green parts added at the end.
What should I serve with Tangerine Beef?
This dish is best served hot over fluffy white rice.
How many cups of rice are recommended for serving?
The recipe suggests serving the beef over 2 cups of cooked white rice.
Is this dish spicy?
The dish has a mild to moderate heat coming from the dried red chili and the chili bean sauce.
Why is cornstarch used in the marinade?
Cornstarch helps velvet the beef, making it tender and helping the sauce adhere to the meat.
What is chili bean sauce?
Also known as Toban Djan, it is a fermented paste made from broad beans and chilies that adds depth and spice.
Can I use the fruit of the orange in the recipe?
The recipe only uses the peel; the fruit should be reserved for another use.
How long do I stir-fry the aromatics?
Stir-fry the aromatics for about 45 seconds until they become fragrant.
What is the role of dark soy sauce in this recipe?
Dark soy sauce provides a deep color and a richer, slightly sweeter flavor compared to light soy sauce.
Is sugar included in the seasoning?
Yes, 1 teaspoon of sugar is used to balance the savory and spicy flavors.
Can I make this dish if I don't have a wok?
Yes, a large skillet can be used as a substitute for a wok.
What type of oil is best for this stir-fry?
A high-smoke point oil like vegetable oil is recommended.
Should the dried red chili be seeded?
Yes, the recipe specifies that the dried red chili should be seeded and chopped.
How do I know when the dish is finished?
The dish is ready when the green parts of the green onions begin to wilt and the beef is heated through.
What does the tangerine symbolize in Chinese culture?
Tangerines are symbols of good luck and prosperity, making them a staple for New Year celebrations.
Can I substitute fresh ginger with ground ginger?
Fresh ginger is preferred for its pungent, aromatic quality which is central to the dish's flavor profile.
Does the recipe require salt?
Salt is not explicitly added as the light and dark soy sauces, hoisin, and chili bean sauce provide sufficient sodium.
How many pieces of dried tangerine peel are needed?
The recipe calls for 5 pieces of dried tangerine peel.
What is the key to preventing the beef from becoming tough?
The key is to slice the beef against the grain and stir-fry it very quickly on high heat so it remains slightly pink before the final step.