Tangerine Beef with Scallions
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- Recipe categories: Fruit, Tangerine, Meat, Beef,
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Average Rating:
Total Reviews: 21
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By caitlyn.stjohn8...
Marlboro, 72
on April 19, 2010
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I love this recipe and so did everyone who tried it. Also tried it with chicken brest and grilled it and it came out crazy perfect! Will become one of my staple favs! :
By lic1466_9007202
Mount Vernon, NY
on April 10, 2010
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I cooked the meat in a hot cast iron skillet very quickly and it was SO good!
By mvallee
Palmyra, WI
on March 07, 2010
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I too used flank steak as I could not find tri-tip. I tried cutting down on the preserves as others thought it was too sweet, however I added it back in because it was not too sweet at all. So, I would make this exactly as the recipe states. I had company for this dish and they couldn't get enough! I did double the marinate as someone had suggested to produce more dipping sauce and I'm glad I did. Every drop was gobbled up. This is so easy yet has a sophisticated taste. I can't wait to make it again!
By lacedinlavender...
West Covina, CA
on March 03, 2010
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Broiled it to medium-well and it come out perfect! Super tasty and juicy, my husband just couldn't resist seconds. Will definitely cook this meal again.
By nbi0118
N Wales , PA
on March 03, 2010
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I haven't tried this recipe yet, but is sure sounds good!
Try flank steak. Score the steak on the diagonal, marinate, broil, and cut thinly on a slant, across the grain.
Flank steak is very low on fat, yet high on flavor. I would bet you will enjoy it. Good luck.
By dchoate_12662914
Mishawaka, 53
on March 03, 2010
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Any thoughts on what other kind of beef can be used in place of the Tri-tip steak? I can not find it anywhere in this area
By loriledaniels_1...
BRADENTON, FL
on February 10, 2010
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I made this last night and it was awesome! I thought the flavors were well balanced and it made a cheap piece of meat taste delicious. I can't wait to try it with chicken too!
By E.W.
Northeast Flori...
on January 01, 2010
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This was a relatively fast and easy recipe in terms of actual work time. I marinated the meat for 24 hours, and it was very tender. Rather than use the broiler, I cooked mine on the stove top in an oiled, hot cast iron pan (which I de-glazed with stock to yield the pan drippings for the sauce. I think a grill pan would work well, too. My only "complaint" was that the sauce was super-sweet. Next time I plan to cut the orange preserves by half, add a little hot sauce, and toast some sesame seeds for garnish.
By Gamerwife
Pensacola, FL
on November 11, 2009
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I couldn't find tri-tip steak so I used flank steak instead. It still broiled beautifully and the marinade....wow. I marinated it overnight and actually put the preserves in the marinade and it was very yummy! I will try this marinade with other meats, as well. Salmon would be good, too.
By katej9200
Manchester, NH
on November 06, 2009
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I made this a few days ago and it was wonderful. i changed a few things.
took out sugar added splenda, i didn't have orange preserves but i did have apricot so i threw that in. it was full of flavor and very tender. i did marinade mine for 2 days. **double the marinade because the dipping sauce is AMAZING.