Inspired by the tangerine beef popular at Chinese American restaurants, this streamlined take swaps the wok for the broiler. Tangerine juice and zest, plus orange preserves approximate the bright, slightly bitter flavor of dried tangerine peels and candied tangerine peels that are traditionally used in this sweet and savory dish.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds beef tri-tip steak, trimmed of excess fat
- 1 tangerine
- 4 scallions, sliced, plus more for garnish
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 2 teaspoons sugar
- 2 tablespoons chopped peeled ginger
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 2 tablespoons orange preserves
Instructions
- Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
- Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
- Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Nutrition Facts
| Calories | 341 |
| Total Fat | 18 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 91 milligrams |
| Sodium | 994 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 1 grams |
| Protein | 38 grams |
Reviews
Very good – lots of flavor.
I never have much luck with tri tip steak. Seems like no matter what I do, I can’t get it to not be chewy. The marinade is ok but I didn’t find it to be anything to write home about.
this was an AMAZING recipe and hope to do it again soon!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:>
We found tri tip streaks on sale, so we used 4 individual tri tip steaks. This was really easy to make, and the meat came out unbelievably tender, cooked as per recipe. I broiled on the 3 level (rack down from the broiler element. My picky husband loved the meat and the sauce. I did not think the sauce was too sweet, as another reviewer said. The sauce was good, but not over-the-top delicious for me, as I was expecting from the yummy ingredients. A simple, good, basic,sauce over delicious, incredibly tender meat. We will make again.
This was just a little too sweet for me.
I have made this three times now and it has turned out wonderful every time! I never cooked Tri Tip before this recipe so it also introduced me to a GREAT cut of meat. Love it and so does my husband. Great to cook for company as it is not difficult and cooks quickly.
Oh, I love the marinade/sauce! I doubled it and glad I did. I will not broil the meat next time (there will be a next time as 10 minutes isn’t medium-rare….it is WELL done. Fine for the hubby but, I am a med-rare person so I found the meat yucky and tough. The grocery store had no tangerines (say what?! so I used a nice orange and that worked fine.
I couldn’t find the tri tip so I used flank steak..other than that I followed the recipe exactly. My boyfriend loved it, he would’ve eaten the whole thing if I let him. I personally thought there was not enough flavor even though I marinated it for about 24 hours. The dipping sauce did make up for it though. But then, I used the same marinade on some chicken breast…..OMMGGGG IT WAS SO GOOD!!! I cooked the chicken on my grill pan and it turned out to be very flavorful and moist. Can’t wait for summer grilling now.
delicious! i had trouble finding orange preserves, so i used orange marmalade instead. i don’t suggest this, as it gave it a taste that was a little too bitter. the store had mandarin preserves, which i probably should’ve used instead. oh well. that’s the only reason for 4 stars instead of 5. since it was my fault, i should probably split the last star and say 4.5 (:
I have tried a recipe similar to this one, and with my family it has always been a huge hit; I decided to give this one a try and I LOVED it!! As did my family, we all agreed it was better than the other recipe, the preserves were a great addition and I will definitely be making this one again!