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4.9 from 84 votes

Tangerine Beef or Venison

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.

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

Ingredients

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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

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

% 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.