The flavors of this recipe are UNBELIEVABLE! I am not a big red meat eater, otherwise I would probably make this on a regular basis. You get a nice subtle taste of the mandarin peel with each bite. Do plan ahead with the recipe, I bought the mandarins, peeled them and let the peels sit out for about 3 days to dry them out. They should be fragile, and break easily when it comes time to use them for this recipe. Enjoy!
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 12oz ribeye steak – finely sliced
- 4 teaspoons soy sauce – divided
- 2 teaspoons dry sherry
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1/4 teaspoon ground white pepper
- 2 teaspoons finely chopped dried mandarin or tangerine peel
- 1 1/2 teaspoons confectioners sugar
- 1 1/2 teaspoon corn flour
- 1/3 cup beef stock
- 2 bell peppers – julienne
- 1 small yellow onion diced
- 2 cups cooked brown rice
Directions:
- Mix sherry, ginger, sesame oil and 2 teaspoons of soy sauce, together in a gallon zip lock bag. Add steak slices, toss to coat. Set aside for 15 minutes.
- Heat olive oil in wok at 350degrees. Add peppers and onion and fry until desired doneness. Remove vegetables from wok, set aside.
- Add beef to heated wok and fry until meat changes color, about 2 minutes. Add white pepper, diced peels, confectioners sugar and 2 teaspoons soy sauce, mix well. In a small bowl, dissolve corn flour in beef stock, add mixture to wok and stir continuously until sauce boils and beef registers at least 130 degrees.
- Add cooked vegetables to wok, stir to combine and serve over rice. Enjoy!
Nutrition Information:
Per serving: Calories: 699; Total Fat: 42g; Cholesterol: 175mg; Sodium: 1095mg; Total Carbohydrates: 41g; Dietary Fiber: 1g; Sugars: 3g; Protein: 37g
Nutrition Bonus: Potassium: 728mg; Vitamin A: 1%; Vitamin C: 3%; Calcium: 2%; Iron: 37%
Modified from: “Beef with Mandarin.” Recipe. The Essential Asian Cookbook 1997. San Diego: Thunder Bay Press, 1997. 24. Print.
