Recipe courtesy Guy Fieri Original recipe from the Food Network is here Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 5 min yield: 4 to 6 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this.

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 pound flank steak or tri-tip, cut in thin strips on the bias
  • 2 tablespoons dry sherry
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 tablespoons soy sauce
  • 1/4 cup freshly squeezed tangerine juice
  • 3 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 3 scallions, chopped
  • 1/4 tangerine, zested
  • 2 tablespoons toasted sesame seeds

Directions

  • In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
  • Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
  • In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.
  • Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.