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Spicy Tangerine Beef Recipe

Spicy Tangerine Beef

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (175)

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Average Rating:

Total Reviews: 175

Showing 51-60 of 175

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  • on December 28, 2010

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    I didn't have any tangerines so i used orange juice instead. It turned out great.

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  • on December 13, 2010

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    This recipe was happening! The meat was so tender, I used Tri-tip. The only thing I added were matchstick carrots and garlic. The carrots added that extra crunch and I always have to sneak garlic in when I can. I used tangerine for the sauce but found the tangerine peel hard to grate, so I used orange rind to top the dish off. Have this one saved in my recipe box.

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  • on December 04, 2010

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    We loved this meal. It was easy and we loved the tangerine flavor with the beef. It was a bit spicy for the kids, so next time I will cut down on the chili sauce. I also added fresh broccoli and it gave it some nice color, and served it with steamed rice.

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  • on October 28, 2010

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    Made it, Loved it, will make again!

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  • on October 21, 2010

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    I am a very picky esater and this recipe was great! I varied from it a little bit but it was wonderful. My husband gave this meal a perfect 10. Thats a rating Ive only seen 3 times in the past 6 years! He took some to work and let his co-workers try it and they are raving about it. Great recipe!

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  • on October 17, 2010

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    Sooooo good! Definitely has some heat to it, but not overbearing spicy heat. It's more of a great flavor followed up with some heat. I made this with the bbq pork fried rice, and I think this beef would be much better with white rice and steamed vegetables. The sauce has an awesome flavor and it was very, very easy to make.

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  • on October 17, 2010

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    I can't believe how tasty this was. Served with plain white rice and Guy's eggrolls. Planning to make it again for guests next week-end!

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  • on October 09, 2010

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    Made it last night and it was even better the next day. Yes it's easy and very good. I did doubled it up for us four guys so it took a little longer to cook, Made with white rice. Everyone loved it. I ended up putting about three extra green onions chopped up in a bowl in the table which they all used right up. I would make again for sure. One did not like spicy but said it was perfect. Honey really cuts the spice. Dutch

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  • on August 23, 2010

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    Love this dish but i love it even more the next day. I find the meat too tough the first go round. Cook it, let it sit over night and re-heat on very low heat the next day for 1 hour, WHAT A DIFFERENCE!!!!!!!! YUMMY

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  • on August 11, 2010

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    I made it with thinly sliced pork in order to use up a whole tenderloin --- FANTASTIC! This would also be great with chicken or shrimp. I used orange instead of tangerine and served it over wide rice noodles. I cooked these per directions and then tossed them in the wok with everything else before serving, so they absorbed the great flavor from the sauce. My family has a wide taste-range for spiciness, so I used only 1/2 Tbs. sriracha chili sauce when I made it, and then served more on the side for folks to add as they liked. Hubby and 3 teens raved over it! Tastes great, easy to make and could be made lots of different ways... doesn't get any better than that :-

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