Tangerine Beef Over Linguine
My husband is addicted to flank steak and this one was just for him! Mike loved this one… to the point where he asked if I could make it weekly. Soo, I’d say I did good!
Enjoy!
PrintTangerine Beef Over Linguine
Yield: 2-4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
1/2 box of linguine
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak, sliced thinly
For the sauce:
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
2 jalapenos, minced and de-seeded
1/4 cup freshly squeezed tangerine juice - you can use orange juice, it won't hurt
A few shakes of crushed red pepper flakes - or a few more than that
2 tablespoons ginger, grated
Garnish:
1/2 of a bunch of scallions
1/4 cup of cilantro, minced
2 tablespoons toasted sesame seeds
Directions:
In a large bowl combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. Start the pasta in a large pot, and make sure to salt your water well.
Whisk together the ingredients for the sauce. When the pasta is almost done, heat up a large skillet with a little bit of olive oil in it (about a tablespoon). Add the beef, cook for about 2-3 minutes, until just browned. Add the sauce and continue cooking for another 2-3 minutes. Remove from heat. Drain the pasta (I reserved 1/4 cup of the starchy pasta water and added it to the skillet, up to you if you want to do the same). Add the pasta into the large skillet with the flank steak and sauce, toss to coat and heat through.
Garnish each plate with a few chopped scallions, cilantro and sesame seeds.
Hi, my name is 