Tangerine Beef

My recent stroll thru Whole Foods brought me face to face with the Sumo Tangerine.  Have you ever seen one?  A pyramid of large orange colored fruit beckoned me closer as I heard Frank Sinatra singing “Tangerine” from 1962.   I think I was hypnotized by their appearance and tasted a sample.  Delightfully sweet, and very juicy, I bought three and decided tonight I’d let them keep me under their spell for dinner.  So, we offer you Tangerine Beef, and although not pictured, is a delicious Tangerine Margarita to go with it.  Enjoy!

Tangerine Beef

In a large bowl mix the following together.  I recommend mixing with your hands, it coats the meat very evenly.
2 lbs Tri Tip sliced against the grain ~1/4 inch
2 Tablespoons Cornstarch
6 Tablespoons Soy Sauce
Set this aside while you work on the rest of the meal.

Sauce
4 Tablespoons Soy Sauce
4 Tablespoons Extra Dry Sherry
4 Tablespoons Hoisin Sauce (you can get this in the Asian section of your supermarket)
3 Tablespoons Honey
1/2 cup Tangerine Juice

Mix together and set aside.

Heat a skillet with a few tablespoons of oil, add meat and fry until cooked through, about 10-12 minutes.  Add sauce.  When it starts to boil (which isn’t long), serve immediately with rice.  We added Orange Cauliflower to the plate to keep the theme going, looks kinda neat!

Our Tangerine Margarita is courtesy of Food Network.  The tangerine added a really wonderful citrus element that wasn’t overshadowed by the lime.  Lock the front door and pour yourself another, you won’t be going anywhere fast with more than one of these.  🙂