A vibrant, flavor-packed dish that brings together the bold essence of sesame oil, and refreshing hints of lemongrass mint.
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup Olive Amelia's Lemongrass Mint White Balsamic Vinegar
- 2 tbsp. tangerine zest, grated
- 1 tbsp. Olive Amelia's Sesame Oil
- 1 tbsp. cornstarch
- 2 cloves garlic, finely diced
- 1 tbsp. crushed red pepper
Ingredients:
- 16 ounces flank steak
- 1/2 cup corn starch (for dredging beef before cooking)
- 1/3 c avocado oil for beef
Sauce:
- 1 clove garlic, chopped
- 1 tsp. fresh ginger, chopped
- 3 tbsp. Olive Amelia's Lemongrass Mint White Balsamic Vinegar
- 3 tbsp. soy sauce
- 1 tbsp. hot water
- 1 1/2 tbsp. dark brown sugar
- 1 tsp. cornstarch mixed with 1 tbsp. tangerine juice
- tangerine slices
- scallions sliced for garnish
- finely chopped cilantro for garnish
Directions
Prep:
- Trim any excess fat from the beef
- Thinly slice meat across the grain into 1/4-inch-thick slices.
- Place beef in a large resealable plastic bag, and set in a shallow dish.
For the Marinade:
- Combine soy sauce, rice wine, Lemongrass Mint White Balsamic Vinegar ,1/2 of the tangerine zest, Olive Amelia's Sesame Oil, cornstarch, garlic and crushed red pepper in a small bowl and whisk to mix.
- Pour marinade over beef in bag, seal bag. Marinate in the refrigerator for 2 hours (or longer)
Cooking the Beef:
- Remove beef from marinade, discarding the marinade.
- Dredge the pieces of meat individually into the cornstarch until lightly coated.
- Heat oil in a clean wok or saute pan over high heat.
- Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute.
- Flip the steak over and let the other side sear for another 30 seconds, then transfer to a sheet pan, tilting it slightly to let the oil drain. The beef should develop a golden-brown sear.
- Remove excess oil from the cooking pan, leaving about 1 tbsp. remaining.
- Heat over medium-high, and add in the garlic and ginger to the pan and stir fry for about 15 seconds.
- Add the lemongrass mint white balsamic vinegar, soy sauce, water, and brown sugar. Bring the sauce to a simmer, stirring occasionally.
- Let the sauce simmer for 1 minute, then slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. Add the beef and tangerine slices.
- Toss everything for another 30 seconds until all of the beef is well-coated.
There should be almost no liquid, as the sauce should be clinging to the beef.
If the sauce is too thick, add a little bit of hot water to thin it out.
Serve over Jasmine Rice or your favorite Asian Noodles
Garnish with scallions and cilantro.
Recipe Notes:
There should be almost no liquid, as the sauce should be clinging to the beef. If you have too much sauce, increase the heat slightly and continue cooking until thickened. If the sauce is too thick, add a little bit of hot water to thin it out.