Tangerine beef recipe
 Marinade steak in tangerine juice, soy sauce and sherry for a couple of hours to make this flavour-packed dish. The beef is deep-fried before being added to the citrusy sauce. 100ml/3½fl oz light soy sauce100ml/3½fl oz sherry100ml/3½fl oz tangerine juice2 garlic cloves, finely chopped1 tbsp sesame oil1 tsp chilli flakes600g/1lb 5oz flank steak100g/3½oz cornflour 100ml/3½fl oz light soy sauce 100ml/3½fl oz sherry 100ml/3½fl oz tangerine juice 2 garlic cloves, finely chopped 1 tbsp sesame oil 1 tsp chilli flakes 600g/1lb 5oz flank steak 100g/3½oz cornflour 2 tbsp vegetable oil1 shallot, thinly sliced 1 tbsp finely grated fresh root ginger2 garlic cloves, thinly sliced3 star anise1 tbsp brown sugardried tangerine peel (baked at 100C for 1 hour)6 tbsp light soy sauce6 tbsp tangerine juice1 tsp cornflour 2 tbsp vegetable oil 1 shallot, thinly sliced 1 tbsp finely grated fresh root ginger 2 garlic cloves, thinly sliced 3 star anise 1 tbsp brown sugar dried tangerine peel (baked at 100C for 1 hour) 6 tbsp light soy sauce 6 tbsp tangerine juice 1 tsp cornflour 1 bunch spring onions, thinly sliced12 tangerine segments 1 bunch spring onions, thinly sliced 12 tangerine segments Method To make the beef and marinade, mix the soy sauce, sherry, tangerine juice, garlic, sesame oil and chilli flakes in a shallow tray to make the marinade.Thinly slice the steak and place in the marinade. Cover and refrigerate for 2 hours. Drain well.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the beef in the cornflour, then deep-fry until crisp. Carefully remove from the fryer and drain on kitchen paper.To make the sauce, heat the oil and fry the shallot. Add the ginger and garlic and cook for 1 minute. Add the star anise, sugar and tangerine peel, then stir in the soy sauce, tangerine juice and cornflour. Simmer until thickened. Add the beef and stir. Sprinkle on the spring onions and tangerine segments to serve. To make the beef and marinade, mix the soy sauce, sherry, tangerine juice, garlic, sesame oil and chilli flakes in a shallow tray to make the marinade. To make the beef and marinade, mix the soy sauce, sherry, tangerine juice, garlic, sesame oil and chilli flakes in a shallow tray to make the marinade. Thinly slice the steak and place in the marinade. Cover and refrigerate for 2 hours. Drain well. Thinly slice the steak and place in the marinade. Cover and refrigerate for 2 hours. Drain well. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the beef in the cornflour, then deep-fry until crisp. Carefully remove from the fryer and drain on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the beef in the cornflour, then deep-fry until crisp. Carefully remove from the fryer and drain on kitchen paper. To make the sauce, heat the oil and fry the shallot. Add the ginger and garlic and cook for 1 minute. Add the star anise, sugar and tangerine peel, then stir in the soy sauce, tangerine juice and cornflour. Simmer until thickened. To make the sauce, heat the oil and fry the shallot. Add the ginger and garlic and cook for 1 minute. Add the star anise, sugar and tangerine peel, then stir in the soy sauce, tangerine juice and cornflour. Simmer until thickened. Add the beef and stir. Sprinkle on the spring onions and tangerine segments to serve. Add the beef and stir. Sprinkle on the spring onions and tangerine segments to serve.