Tangerine Beef or Venison
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
4 people
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Calories
406 kcal
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Course
Main Course
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Cuisine
Chinese
Tangerine Beef or Venison
Description
This dish features either beef sirloin or venison sliced thinly and marinated by massaging with egg white, Shaoxing wine, peanut oil, and corn starch to create a velvety coating that tenderizes the meat and provides a slightly crisp texture when fried. The tangerine peel is soaked in hot water to soften slightly before being sliced thinly and incorporated into the sauce, lending a distinctive citrus note.
The sauce mixes beef or venison stock, soy sauce, Shaoxing wine, rice vinegar, sesame oil, sugar, starch, salt, and white pepper, with the soaking water from the tangerine peel added just before cooking. This creates a fragrant and balanced sauce combining acidity, umami, mild sweetness, and a hint of heat from dried chiles. The stir-fry process involves cooking aromatic ingredients including minced garlic, ginger, Sichuan peppercorn, and green onions in hot peanut oil, then combining everything for a quick, high-heat finish.
The dish yields tender meat with a glossy, slightly thickened sauce with bright citrus undertones. It can be served over steamed rice or with stir-fried vegetables. The soaking of tangerine peel and the marinating technique are keys to its unique flavor and texture.
Ingredients
MARINADE
- 2 egg white
- ¼ cup Shaoxing wine or dry sherry
- 2 tablespoons peanut oil or other cooking oil
- ½ cup corn starch or potato starch
SAUCE
- ¼ cup beef stock or venison 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 vinegar or cider vinegar
- 1 tablespoon sesame oil
- 1 to 3 tablespoons sugar
- 2 teaspoons corn starch or potato starch
- ½ teaspoon salt
- ½ teaspoon white pepper
STIR FRY
- 1 pound beef sirloin sliced into bite-sized pieces 1/8 inch thick, or venison
- Tangerine Peel Mandarins are best, dried peel of 1 or 2 thin-skinned tangerines
- 2 cups peanut oil see above, or other cooking oil
- 2 to 6 dried hot chile chopped (tsien tsin, Thai or arbol or cayenne
- 4 garlic minced, cloves
- ginger peeled and minced, 2-inch piece
- 6 green onion sliced into 1-inch pieces, green and white parts separated
- 2 teaspoons Sichuan peppercorn optional, crushed
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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