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Crispy Tangerine Beef


Crispy Tangerine Beef 

(Adapted from

1 1/2 lbs. Thinly sliced Sirloin

1/3 c. white sugar
1/3 c. rice wine vinegar
3 Tbsp. Just Jan’s Tangerine Marmalade
1 tsp. salt
1 Tbsp. soy sauce
1/4 c. corn starch
3 Tbsp. freshly grated ginger
1 1/2 Tbsp. minced garlic
1 1/2 c. oil for frying
1 c. long grain rice
2 c. water
Cook as directed
1 bunch of broccoli florets (steamed)
Cut the beef into thin strips.  Place on paper towel lined baking sheet.  Allow to dry in the refrigerator for 30 min. (this step does make a difference)
In a small bowl combine the sugar, rice wine vinegar, tangerine marmalade, salt and soy sauce.  A splash of either tangerine or orange juice. If you don’t have any, a splash of water will do.  Set aside.
Toss beef strips in corn starch to coat.
Heat oil in a wok or deep skillet over medium high heat.  Fry the beef in the hot oil in small batches until crispy and golden brown; set aside.  Drain all of the oil from the pan except for about 1 Tbsp.
Add ginger and garlic to the remaining oil in the pan.  Cook briefly until fragrant.  Add the soy sauce mixture to the pan and bring to a boil.  Cook until thick and syrupy (about 5 min.)  Add beef and heat through, stirring to coat.

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