Stir-Fried Tangerine Beef Recipe

When Nick and I got married, one of my favorite things to do was register for things that we would use as a couple, and then eventually as a family. Some things I registered for I don’t use as much now, but I will when Camden gets older, like… My waffle maker: I can’t wait to make him Pumpkin Spice Waffles in the Fall; Our bread maker: the smell of fresh bread reminds me of my childhood, and I want him to know that smell, too; And my sewing machine, for when I get to make him his first embarrassing “homemade” costume for Halloween! Haha! Other things I registered for I use all the time like my “everyday” dishes, food processor, toaster, our monogramed cutting board and our wok! Nick loves Asian food.  Actually, here’s a fun fact: When he first moved to L.A., in order to make ends meet, he delivered Chinese food and got to eat it everyday! Shockingly, he still LOVES it! One of his favorite dishes is from an Asian cookbook we have from William-Sonoma: Stir-Fried Tangerine Beef. It was the first meal I made for him in our new home as husband and wife in August of 2011. So, I thought I’d share it with you here:


Stir-Fried Tangerine Beef

Makes 4-6 Servings

  • 1 1/2 lb (750g) flank steak
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking soda
  • salt

For the Sauce:

  • 1 teaspoon grated tangerine zest or orange zest
  • 1/4 cup (2fl oz/60 ml) fresh tangerine or orange juice
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon hoisin sauce
  • 1 tablespoon each light soy sauce and dark soy sauce
  • 1 teaspoon chili bean paste
  • 1 teaspoon ginger juice* (recipe below)
  • 1/2 teaspoon Asian sesame oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cornstarch (cornflour)
  • 4 tablespoons (2fl oz/60 ml) canola oil
  • 1 small yellow onion, halved and thinly sliced
  • 1 small green bell pepper (capsicum), seeded and thinly sliced lengthwise
  • 1 red Fresno chile, seeded and thinly sliced lengthwise
  • 2 cloves garlic, minced


  1. Cut the flank steak across the grain into slices 1/8 in (3mm) thick. In a large, nonreactive** bowl, combine the sugar, the baking soda, and 1 teaspoon salt and stir to mix well. Add the beef slices and stir to coat thoroughly***. Let stand at room temperature for 30 mins.
  2. To make the sauce, in a small bowl, stir together the tangerine zest and juice, rice wine, hoisin sauce, soy sauces, chile bean paste, ginger juice, sesame oil, sugar, and cornstarch until the sugar and cornstarch dissolve. Set aside.
  3. Pat the beef slices dry with paper towels. In a large wok or frying pan over high heat, warm 2 tablespoons of the canola oil. Add half of the beef in a single layer and sear until brown on the first side, about 1 minute. Using tongs, turn and sear until brown on the second side, about 30 seconds. Transfer the meat to a colander to drain. Return the pan to high heat, warm 1 tablespoon of the oil, and repeat to sear the remaining beef. Transfer the second batch to the colander to drain.
  4. Wipe the pan clean. Reheat over high heat and add the remaining 1 tablespoon oil. When the oil is hot, add the onion and bell pepper and stir-fry until the edges begin to brown, 3-4 minutes. Add the chile and garlic and stir-fry for 1 minute. Pour in the sauce and return the beef to the pan. Stir-fry until the beef is heated through and the sauce thickens, about 1 minute. Transfer to a warmed bowl or platter and serve at once.




  • To make ginger juice, peel fresh ginger. Using a grater or mini food processor, grate or mince the ginger into a bowl. (I grate it). Using your hands, squeeze the grated or minced ginger to extract as much juice as possible, discarding the solids. Approximately 2 tablespoons grated ginger will yield about 1 teaspoon ginger juice. (Doing this part of the process made me feel like a chef! It gave me pride in the finished product!)
  • A “non-reactive bowl” is a bowl made of a substance that won’t react chemically with the foods you place in it. Reactive bowls are often made of metal, or plastics that stain easily. I use a clear glass bowl for this.
  • You are mixing the meat in the baking soda mixture to break down the meat fibers and giving the cooked beef a tender velvety texture.

And one last thing, as a little piece of advice: I found that it’s VERY important to have everything prepped before you start stir-frying! It happens fast! While the meat is sitting at room temperature for 30 minutes, you can cut the veggies and prep the sauce!

Can’t wait for you to try it out. Have fun, and enjoy!!! You may never order out Chinese food again…Unless you know Nick Lachey is coming to deliver it! Haha!

What’s one of your favorite recipes? Tell me in the comments below with the story that goes with it! I love hearing all of your different experiences!

Xx, Vanessa


Source: William Sonoma

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