China

Tangerine Peel Beef

by Martin Yan

Makes 4 servings

A lighter; home-style version of the Sichuanese restaurant favorite, in which the beef is usually deep-fried and glazed with a thick sauce. I've turned it into a stir-fry with a light, sweet sauce that's every bit as tasty as the original.

2 pieces (each about 1-l/2-inches square) dried tangerine peel

Marinade
2 tablespoons soy sauce
1 tablespoon cornstarch

3/4 pound flank steak, thinly sliced

Sauce
1/3 cup orange juice
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
l/2 teaspoon chili garlic sauce
2 teaspoons sugar
l-l/2 teaspoons cornstarch

2-1/2 tablespoons cooking oil
6 small dried red chiles
1 small onion, cut into 1-inch pieces
Orange slices for garnish

Method

1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.

2. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 2 minutes. Remove the beef and chiles from the wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, Stirring, until sauce boils and thickens.

5. Return beef and chiles to wok and cook until heated through. Remove to a serving plate and garnish with orange slices.

Reprinted by permission from Martin Yan's Culinary Journey Through China by Martin Yan (KQED Books).

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China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

• Asian New Year: Honoring the Kitchen God
• Feast of the Hungry Ghosts
• Wonton of Fun

Chinese Cookbooks

• Martin Yan's Chinatown Cooking
• Martin Yan's Feast
• Martin Yan's Invitation to Chinese Cooking
• Potsticker Chronicles by Stuart Chang Berman
• The Asian Grill by Corinne Trang
• The Chinese Kitchen by Eileen Yin-Fei Lo
• Wisdom of the Chinese Kitchen by Grace Young

Chinese Recipes

• Almond Cookies
• Barbecued Spare Ribs
• Cantonese Roast "Drunken" Duck (Martin Yan)
• Cashew Shrimp
• Chicken Stock
• Chicken with Pine Nuts
• Chili Oil
• Chinese Cabbage with Dried Shrimp
• Cucumber Salad
• Egg Drop Soup
• Egg Rolls with Pork
• Fish with Black Bean Sauce
• Fried Rice
• Golden Meat-Filled Coins (Martin Yan)
• Hot and Sour Soup
• Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
• Miniature Spring Rolls (Martin Yan)
• Pork Filling for Steamed Buns
• Roast Pork
• Royal Lion's Head (Martin Yan)
• Seafood in an Orange Basket (Martin Yan)
• Steamed Bread Dough
• Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
• Steamed Rice
• Stir Fried Bean Sprouts
• Stir Fried Snow Peas
• Tangerine Peel Beef (Martin Yan)
• Tomato Beef
• Wonton Soup

 

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations

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This page modified January 2007

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