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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 71-80 of 175

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  • on February 21, 2010

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    LOVE this recipe everytime I make it! I know it is "tangerine" beef but I have used oranges or flavored orange juice (mango/orange, passion/orange, etc. when I have not had the tangerine and it turns out WONDERFUL also. Last time I made it we had the neighbor over and I added asian vegetables, it was a hit with lots of compliments!! I definately recommend that everybody try this one they won't be disappointed!

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  • on February 15, 2010

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    I LOVED this recipe! I left out the ginger since I hate it but besides that this is a winner in my house. I added double the spice since we all like spicy food and it came out perfect. My husband and my 10 year old who is as picky as they come love it. This recipe is a keeper and a must try. It really does come with a lot of sauce so I did what other said to do and served it with jasmine rice.

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  • on February 07, 2010

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    Way better than I expected. A couple of tips: partially freeze the meat first to allow paper thin slicing. Really important with flank steak! Prep and measure out everything beforehand because this cooks really fast. I cooked the meat and ginger in small batches with very little oil, tossing with tongs continuously until just a little pink remained (only about 2 minutes per batch. Cooked the sauce at the end by itself in the same pan and then just stirred back in the meat for a few seconds. Could not believe how tender and juicy the meat turned out. Also stirred in some sliced red and yellow peppers that I had sauteed prior to cooking the meat. Can't wait to make this again!

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  • on January 15, 2010

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    Guy's hit another home run w/ this one. Fresh flavors & super easy to make! I also added some Asian veggies & served over rice. YUM!

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  • on January 13, 2010

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    a trick my husband taught me while I was struggling to slice the tri-tip .. put the meat in the freezer for a little bit. makes it easier to slice nice & neat. the tangerines were a nice bright flavor on a cold winter day. we have added this to our favorites list!

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  • on January 11, 2010

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    Flavorful with tender cuts of beef and a tangy spicy sauce.I added onions and bell peppers and it was delightful.Much better than takeout!

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  • on January 11, 2010

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    This dish was easy to make and delivered a lot of flavor! My husband liked it so much he requested that I make it again this week. Will try mixing in sauteed peppers and broccoli as others have mentioned.

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  • on January 08, 2010

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    My entire family, even my daughter who barely eats anything, absolutely loved this recipe. I doubled it and it came out perfect. I served it with rice. My kids told me I have to make this often, it's one of their new favorites!!

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  • on January 05, 2010

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    Just made this for dinner tonight and boy was it good! Will definitely make it again. I wasn't 100% sure about it since I'm used to that takeout rubbery beef but this was perfect, the best Asian style beef I've ever had and it was easy too. I made it exactly as the recipe called but with mandarins off our tree in the backyard. Super flavorful, definitely a winner even for my 2 year old!

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  • on January 05, 2010

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    My husband and I love Asian Cuisine, and this recipe will forever stay in our favorites! It had a wonderful complex flavor - albiet a bit sweet! (Next time I make it, I will only use 1 TBLSP of honey, and I used Clementines, which are very sweet, too.
    I took others' advice and I sauteed peppers and broccoli and mixed them in at the last minute, then served it over white rice. It looked BEAUTIFUL, and it tasted WONDERFUL! The flank steak was still a nice medium (I used veggie oil - so tender and juicy; the veggies were perfectly al dente.
    I did let the sauce sit for about 20 minutes before using it, so the flavors had time to come together.
    I am going to share this recipe with everyone I talk to!!

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