Tangerine Beef with Scallions

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This was just a little too sweet for me.

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I have made this three times now and it has turned out wonderful every time! I never cooked Tri Tip before this recipe so it also introduced me to a GREAT cut of meat. Love it and so does my husband. Great to cook for company as it is not difficult and cooks quickly.

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Oh, I love the marinade/sauce! I doubled it and glad I did. I will not broil the meat next time (there will be a next time as 10 minutes isn't medium-rare....it is WELL done. Fine for the hubby but, I am a med-rare person so I found the meat yucky and tough. The grocery store had no tangerines (say what?! so I used a nice orange and that worked fine.

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I couldn't find the tri tip so I used flank steak..other than that I followed the recipe exactly. My boyfriend loved it, he would've eaten the whole thing if I let him. I personally thought there was not enough flavor even though I marinated it for about 24 hours. The dipping sauce did make up for it though. But then, I used the same marinade on some chicken breast.....OMMGGGG IT WAS SO GOOD!!! I cooked the chicken on my grill pan and it turned out to be very flavorful and moist. Can't wait for summer grilling now.

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delicious! i had trouble finding orange preserves, so i used orange marmalade instead. i don't suggest this, as it gave it a taste that was a little too bitter. the store had mandarin preserves, which i probably should've used instead. oh well. that's the only reason for 4 stars instead of 5. since it was my fault, i should probably split the last star and say 4.5 (:

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I have tried a recipe similar to this one, and with my family it has always been a huge hit; I decided to give this one a try and I LOVED it!! As did my family, we all agreed it was better than the other recipe, the preserves were a great addition and I will definitely be making this one again!

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I first encountered tangerine beef at The Szechwan Restaurant in Los Angeles about 25 years ago, the only place I have ever seen it on the menu. This is nearly identical except it calls for red pepper flakes rather than the longish thin red peppers (which only a fool eats anyway. They also use dried tangerine peel in it, and serve with a thick sauce over rice.

Trip-tip steak is the tail end of the sirloin, merging into the rump. These days it is rarely cut into steaks or roasts, which is a shame since it makes a great roast cooked on a rotisserie. If you can't find it, use a top sirloin steak no more than 1" thick. Sirloin, having no real flavor of its own, is the best steak to marinate--it soaks up any flavor.

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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! :

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I cooked the meat in a hot cast iron skillet very quickly and it was SO good!

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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!