Everything about this recipe was deliciously good. The sauce was very similar to one you’d find on take-out Orange Chicken. However, served on medium-rare beef it was refreshingly light and flavourful. The scallions and red pepper flakes add the necessary punctuations to counterbalance the sweet sauce.
I served it alongside rice but it would go great with some stir-fry noodles of just about any kind.
Tangerine Beef with Scallions
Adapted from Food Network Magazine
1 1/2 pounds beef tri-tip steak or similar
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 teaspoons sugar
3 cloves garlic, minced
Pinch of red pepper flakes
2 tablespoons orange preserves
- Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
- Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown, about 10 minutes for medium-rare. Let rest 5 to 10 minutes before slicing; reserve the drippings.
- Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.