Tangerine Beef

This is one of my favorite takeout dishes - it's sweet and hot; I've had this with both beef and chicken (for tangerine chicken or shrimp, use chicken broth instead of beef).

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1  lb  flank steak
• 4  tablespoons soy sauce
• 3  tablespoons sherry wine
• 1⁄2 teaspoon pepper
• 1  egg yolk
• 1  tablespoon  sesame oil
• 2  tangerines
• 1⁄2 cup cornstarch, plus
• 3  tablespoons cornstarch
• 6  dried red chilies
• 2  tablespoons  minced onions
• 2  tablespoons  orange juice (or juice from the tangerines)
• 4  tablespoons beef broth
• 3  tablespoons sugar

Directions

1. Slice steak against grain and pound with tenderizer.
2. Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
3. Peel tangarines; boil peel and shred.
4. Coat the beef with cornstarch.
5. Heat oil in a wok and brown beef.
6. Remove the beef; add the chilis to the hot oil and stir-fry.
7. Add tangerine peel and onion and stir-fry.
8. Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
9. Add sugar and stir until caramelized.
10. Add beef and stir to coat.