Forget everything you know about mandarin beef because our recipe changes the game. Grab your bag of Homegrown organic mandarins and put your chef’s hat on. We bet you’ll revisit this recipe time and time again due to its fresh and nutritious ingredients and true flavor.

Mandarin Beef

Ingredients

Beef:

  • 1 lb top sirloin steak sliced very thin (approx. 1/8” thick)
  • ½ cup of tapioca starch flour
  • Vegetable oil for frying

Vegetables and Fruit:

  • 1 medium white onion, diced
  • 2 carrots, peeled and sliced into rounds
  • 1 large organic mandarin, separated
  • 2-3 green onions, sliced
  • 2 Tbs of sesame oil for cooking

Sauce:

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup dark brown sugar
  • Zest and juice of one large organic mandarin
  • 2 tsp sesame oil
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • 1 tsp chili sauce
  • 1 Tbs of cornstarch
  • Red chili flakes to taste

Instructions

Combine all sauce ingredients in a small mixing bowl and whisk until cornstarch and spices are well dissolved. Set aside. Place ½ cup of tapioca flour into a medium-sized mixing bowl, drop in slices of beef and toss until the pieces are well coated with a very thin layer of flour. In a deep saucepan, bring 2-3 inches of vegetable oil to high heat. Test readiness for frying by tossing a test piece of beef into the oil, if it sizzles the oil is ready. Fry all the beef for about 30 seconds or until slightly browned and crisp and set aside on a paper towel-lined plate to drain. Heat up sesame oil in a large skillet or wok and toss in white onions. Cook onions until translucent and slightly browned, then add carrots and mandarins and stir until slightly softened and browned. Drizzle with ½ the sauce and stir until well coated. Remove vegetables and fruit and set aside. Place beef into the skillet/wok and pour over with remaining sauce. Toss beef until all the pieces are well coated. Remove from heat and add beef, veggies, and fruit to a serving dish. Top with sliced green onions and serve with steamed rice.

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