
Method:
- In a medium-sized bowl, combine the lite soy sauce and cornstarch. Add beef strips and mix well. Cover and let stand for 30 minutes in the refrigerator.
- To make the sauce, whisk the sherry, hoisin, honey, chili sauce, red pepper flakes (if using), soy sauce, clementine juice, and the zest of one clementine until completely combined. Set aside.
- In large pan or wok, heat oil on high and brown beef in small batches, making sure not to crowd the pan. Using a slotted spoon, transfer the beef to a platter. Set aside.
- Add more oil in the pan, if necessary. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the sauce mixture and cook until reduced and thickened, about 5-7 minutes. Add all the beef back into the pan and cook for about 1 minute. Add micro broccoli, spinach (or other vegetables) and cook just until micro brocolli is incorporated and beef is heated through. Season with freshly cracked black pepper.
- Garnish with more clementine zest and sesame seeds. Serve immediately with steamed rice.
Ingredients:
- 3 Tbsp. lite soy sauce
- 1 Tbsp. cornstarch
- 700g tri-tip, skirt or flank steak, cut in thin strips
- 2 Tbsp. Shaoxing Rice Wine (dry sherry or white wine are good substitutes)
- 2 Tbsp. hoisin sauce
- 1 1/2 to 2 Tbsp. honey (I added 2 tablespoons)
- 1 Tbsp. Sriracha chili sauce, or more
- red pepper flakes, to taste (optional)
- 3 Tbsp. lite soy sauce
- 1/3 cup freshly squeezed clementine juice (tangerines and navel oranges are good substitutes)
- 2 oranges, for zest
- 3 to 4 Tbsp. vegetable oil, as needed
- 3 cloves garlic, finely minced
- 2 Tbsp. fresh ginger, finely minced
- 200g baby spinach (broccoli, snap peas, bell peppers, bok choy green onions or other vegetables may be added to or substituted for spinach)
- 1 cup of micro broccoli
- freshly ground black pepper, to taste
- 2 Tbsp. toasted sesame seeds