Tangerine Beef or Venison

Name: Tangerine Beef or Venison
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 people
Ingredients: 2 egg whites; ¼ cup Shaoxing wine or dry sherry; 2 tablespoons peanut or other cooking oil; ½ cup corn or potato starch; ¼ cup venison or beef stock; 3 tablespoons tangerine soaking water; 2 tablespoons soy sauce; 2 tablespoons Shaoxing wine; 2 tablespoons rice or cider vinegar; 1 tablespoon sesame oil; 1 to 3 tablespoons sugar; 2 teaspoons corn or potato starch; ½ teaspoon salt; ½ teaspoon white pepper; 1 pound beef sirloin or venison; Dried peel of 1 or 2 thin-skinned tangerines; 2 cups peanut or other cooking oil; 2 to 6 dried hot chiles; 4 garlic cloves; A 2-inch piece of ginger; 6 green onions; 2 teaspoons crushed Sichuan peppercorns

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Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
4 people
Calories
406 kcal
Course
Main Course
Cuisine
Chinese

Tangerine Beef or Venison

Elizabeth Hodge

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This is a classic Chinese stir-fry that hinges on dried tangerine peels. Just buy some mandarins or "Cuties" or "Halos" and leave the peels out to dry. Serve with steamed rice.

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Ingredients

Servings

MARINADE

2 egg whites
¼ cup Shaoxing wine or dry sherry
2 tablespoons peanut or other cooking oil
½ cup corn or potato starch

SAUCE

¼ cup venison or beef stock
3 tablespoons tangerine soaking water (See below)
2 tablespoons soy sauce
2 tablespoons Shaoxing wine, dry sherry or dry white wine
2 tablespoons rice or cider vinegar
1 tablespoon sesame oil
1 to 3 tablespoons sugar
2 teaspoons corn or potato starch
½ teaspoon salt
½ teaspoon white pepper

STIR FRY

1 pound beef sirloin or venison, sliced into bite-sized pieces 1/8 inch thick
Dried peel of 1 or 2 thin-skinned tangerines (Mandarins are best)
2 cups peanut or other cooking oil (see above)
2 to 6 dried hot chiles, chopped (tsien tsin, Thai or arbol or cayenne)
4 garlic cloves, minced
A 2-inch piece of ginger, peeled and minced
6 green onions, sliced into 1-inch pieces, green and white parts separated
2 teaspoons crushed Sichuan peppercorns (optional)

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Instructions

Put the sliced venison pieces in a large bowl. Add the egg whites and use your hands to massage the meat with the egg whites, making sure each piece is coated. Now add the wine and oil and do the same thing. Finally, add the corn starch and mix to coat. It’ll be a gloopy mess, but that’s OK. Put the meat in the refrigerator for 30 minutes while you do the rest of the prep.
Place the tangerine peels in a bowl and pour hot water over them. Cover the bowl. In another bowl, mix all the ingredients for the sauce together (except for the tangerine water, which you’ll add in a bit), and do your chopping of the chiles, garlic and green onions. Slice the tangerine peel into thin slivers and set aside. The peels will still be a little hard, but that’s OK. When you’ve sliced the tangerine peels, add the 3 tablespoons of the soaking water to the sauce.
When you are ready to start, heat the oil in a wok or heavy, deep pan to about 350°F. Set a baking sheet or similar container nearby and get a Chinese strainer or slotted spoon, and either a chopstick or butter knife ready. Put about 1/2 of the venison in the hot oil and immediately use the chopstick to separate all the pieces, which will want to stick together. Fry over high heat until the venison turns golden brown and crispy, about 6 minutes. Remove with the strainer and set in the baking sheet to drain. Repeat the process with the other half of the venison
Drain off all but about 3 tablespoons of the oil (you can reuse it). Add the chiles to the hot oil and stir fry until they turn fragrant, about 30 seconds. Add the ginger and white parts of the green onions, and stir fry 1 minute. Add the garlic and tangerine slivers and stir fry 30 seconds. Add the venison back to the wok and toss everything to combine.
Stir the sauce vigorously (the corn starch will have settled on the bottom of the bowl). Pour it into the wok and toss to combine. Allow this to boil and thicken for 1 minute, then add the green parts of the green onions. Toss to combine. Add the Sichuan peppercorn if using. Serve at once with steamed rice.

Nutrition Information

Show Details

Calories 406kcal (20%) Carbohydrates 26g (9%) Protein 39g (78%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 90mg (30%) Sodium 929mg (39%) Potassium 834mg (24%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 246IU (5%) Vitamin C 5mg (6%) Calcium 48mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 406 kcal

% Daily Value*

Calories	406kcal	20%
Carbohydrates	26g	9%
Protein	39g	78%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	90mg	30%
Sodium	929mg	39%
Potassium	834mg	18%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	246IU	5%
Vitamin C	5mg	6%
Calcium	48mg	5%
Iron	6mg	33%