Tangerine Beef - Chinese Chun Pi Niu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef with tangy citrus and savory spices in a glossy sauce. This Chinese-style dish balances bright tangerine flavor with deep umami, served best over rice for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound flank steak ((450g, thinly sliced against the grain))
- 2 teaspoons oil ((divided))
- 1 tablespoon ((plus 1/4 cup cornstarch))
- 2 fresh tangerines or mandarin oranges
- 1 tablespoon sugar
- 1 tablespoon hot water
- 1/3 cup vegetable oil ((for frying the beef))
- 1/2 teaspoon ginger ((minced))
- 1 small pod from a whole star anise ((if need be, substitute with a pinch of five spice powder))
- 5 pieces dried tangerine or mandarin orange peels
- 5 dried red chili peppers ((optional))
- 1 clove garlic ((chopped))
- 3 tablespoons light soy sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon cornstarch ((mixed with 1 tablespoon water, cornstarch slurry))
- 2 scallions ((cut into 1-inch slices on the diagonal))
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 474mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 920mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.