Red-headed Stepchild of the Citrus Family

Tangerines are the “red-headed stepchild” of the citrus family. (Sorry to all you step children with red hair, but that’s the expression.)

Oranges are the king. They always have been and always will be forever and ever, amen. Lemons and limes have their very distinctive roles to play. Grapefruits, both the white and ruby-red kind, are also stars in their own right. But tangerines?

I guess there are more obscure ones, but for such a mainstream fruit, it really does not get the press it deserves. The number of hits on a Google search tells the story:

  1. Orange – 1.6 billion results
  2. Lemon – 233 million
  3. Lime – 205 million
  4. Grapefruit – 36 million
  5. Tangerine – 30 million

Tangerines have such a great sweet flavor that holds up well in a variety of dishes. Unfortunately you don’t see it as often in Western recipes as you do in Asian ones. At least the tangerine is well ahead of its mutant cousin the tangelo (343 thousand).

Photo Mar 13, 5 43 54 PM

This sweet, tangy beef dish hit the spot.

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I had some broccoli florets in the freezer that I steamed first.

Photo Mar 13, 5 06 48 PM

The beef and sauce are ready.

Photo Mar 13, 5 32 54 PM

In the wok.

Photo Mar 13, 5 38 46 PM

The beef is getting done.

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Tantalizing Tangerine!

Tangerine Beef Stir-Fry

Prep Time: 20 min | Cook Time: 15 min


  • 3 (about 1 1/2 pounds) tangerines
  • 1/4 cup(s) dry sherry
  • 2 tablespoon(s) hoisin sauce
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) soy sauce
  • 1 (about 1 pound) beef flank steak, cut crosswise into 1/8-inch-thick slices
  • 5 teaspoon(s) vegetable oil
  • 1 bag(s) (12 ounces) broccoli florets
  • 1 red pepper, thinly sliced
  • 1 tablespoon(s) peeled, grated fresh ginger


1. From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and hoisin sauce and set aside. In medium bowl, combine cornstarch, soy sauce, and steak; set aside.

2. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add broccoli, red pepper, ginger, and peel to skillet and cook 3 minutes, stirring, or until vegetables are tender-crisp. Transfer to large bowl.

3. In same skillet, heat 2 teaspoons oil over medium-high heat; add half of beef and cook 2 minutes, stirring, or until lightly browned. Transfer to bowl with broccoli mixture. Repeat with remaining 2 teaspoons oil and beef.

4. Add juice mixture to skillet and heat to boiling; boil 1 minute. Return vegetables and beef to skillet; heat through.


Tags: , , , , , , , , , , , ,

Categories: Beef, Chinese, Fruit 2, kosher, Low Carb, Vegetable2, Wine

Author:The Ranting Chef

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2 Comments on “Red-headed Stepchild of the Citrus Family”

  1. July 20, 2013 at 6:03 pm #

    That sounds WONDERFUL. I much prefer tangerines to oranges. The tartness of a tangerine, the juiciness. The way the peel slides away in such a sensual manner . . . yep, tangerines are determinately my fave!


  2. July 22, 2013 at 8:20 am #

    Great dish….wine pairing?


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