Tangerine Peel Beef and Kung Pao Mushrooms

Adapted from “Land of Plenty”.

Spicy Beef with Tangerine Peel (serves 2-4):

  • 1 lb flank steak
  • oil for deep frying


  • 1 1/2 inch ginger
  • 1 green onion
  • 1/2 tsp salt
  • 2 tsp Shaoxing wine or sherry


  • 1 dried tangerine peel
  • handful dried red chiles
  • 2 tsp Sichuan pepper
  • 1 cup chicken stock
  • 1/2 tsp salt
  • 3 tsp sugar
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine or sherry
  • 1 tsp sesame oil

Soak the tangerine peel in cold water for at least an hour. Cut the beef across the grain into 1/8 inch thick slices. Slightly crush the ginger and green onion for the marinade, then chop. Mix beef with all marinade ingredients and allow to sit for 30 minutes.

Cut the chiles in half and cut the tangerine peel into 1 1/2 inch strips, reserving the liquid.

Heat the oil to about 350* F. Add beef and stir well to separate. Fry for a minute or two, or until beef is done. Remove and drain, then return at a slightly higher temperature and fry until crispy and deep brown. Remove and drain.

Heat a wok with about 1/3 cup of the oil from frying. When hot, add chiles and Sichuan pepper. Fry for 10-20 seconds, until fragrant. Do not burn. Add the tangerine peel for a few seconds, until fragrant. Add stock, beef, tangerine water, and all remaining sauce ingredients besides the sesame oil. Simmer for 20-30 minutes, until the stock is evaporated and the sauce is thick. Drizzle with sesame oil right before serving.

Kung Pao Mushrooms (serves 2-4):

  • 1 lb mushrooms (any kind)
  • 3 cloves garlic, thinly sliced
  • 1 inch ginger, thinly sliced
  • 5 green onions, roughly chopped
  • 2 tbsp peanut oil
  • at least 1o dried red chiles
  • 1 tsp Sichuan pepper
  • 2/3 cups roasted unsalted peanuts


  • 1/2 tsp salt
  • 2 tsp light soy sauce
  • 1 tsp Shaoxing wine or sherry
  • 2 tsp cornstarch
  • 1 tbsp water
  • 3 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 3 tsp Chinkiang (black) vinegar
  • 1 tsp sesame oil
  • 1 tsp chicken stock or water

Cut the mushrooms in pieces (depending on original size) and mix with all marinade ingredients. Cut the chiles in half. Combine all sauce ingredients in a bowl. Heat 2 tsp oil on high. When hot, add chiles and Sichuan pepper until fragrant. Do not allow to burn. Add the mushrooms and fry on high heat, immediately add the ginger, garlic, and green onion. Cook until the mushrooms stop shedding water, then stir in the sauce. Cook for a few minutes until sauce is thickened, then add peanuts, stir well, and serve.


About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, chinese, vegetables. Bookmark the permalink.

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