Last week I made Tangerine Beef with Scallion for my family. My husband is sweet, he complimented me all night on it. I’m really having fun cooking new recipes every night. I really enjoyed making this and it tasted so good. I can’t wait to make it again.
- 1 1/2 lbs beef tri-tip steak
- 1 tangerine
- 3 scallions sliced
- 1/4 soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons granulated sugar
- 2 tablespoons chopped peeled ginger
- 3 cloves garlic, minced
- pinch of red pepper flakes
- 2 tablespoons orange preserves
Pierce the steak with a fork or knife several times on each side. Remove a 2-inch strip of zest from the tangerine,cut the fruit in half and squeeze the juice into a resealable ziploc plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat if any. Slice the meat against the grain and top with scallions. Serve with the sauce.
Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
Photograph by Antonis Achilleos