Asian Inspired Tangerine Beef Recipe (2024)

FAQs

Where does tangerine beef come from? ›

Tangerine beef, in China, is the origin of the ubiquitous “orange” chicken or beef you see all over Americanized Chinese restaurants. But where that dish is all about a puffy batter and a cloyingly sweet sauce, real tangerine beef is all about tang, heat and crunch.

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Tangerines (Citrus tangerina) are thought to be native to Southeast Asia ( 3 ). They're named because they were exported by traveling through the port of Tangier in Morocco. In the United States, tangerines are often called mandarins.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

What is velveting? Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is very easy and gives amazing results.

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat.

For healthy adults, there's virtually no limit on the safe amount of fruit you can consume. The biggest concern for most fruits, including tangerines, is their high amount of naturally occurring sugar. However, tangerines are also a good source of fiber. Fiber limits the overall absorption of sugar from fruit.

Tangerines are a specific type of mandarin orange. They are a bright orange color, slightly tougher skins, and their flavor is a little less sweet and a bit more tart. Clementines are the smallest type of mandarin orange. They are super sweet, seedless, and have red-orange skins that are smooth and shiny.

Is it OK to eat 10 tangerines a day? ›

Eating 7-10 tangerines a day is not inherently bad for you, as tangerines are a good source of vitamin C and other nutrients. However, consuming them in such large quantities could lead to an excessive intake of natural sugars and calories, which may contribute to weight gain, especially if you are already overweight.

Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entrée. The technique is applied to raw meat before cooking either in oil or in water.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.

Velveting chicken is a perfectly healthy meat preparation method since the core ingredients are cornstarch and oil, each of which is perfectly fine for you to eat. So, velveting can deliver delicious, tender meat without sacrificing quality when it comes to taste or health.

According to the current data from the United States Department of Agriculture, tangerine production worldwide in the 2021/2022 season is 37,933 million tons. Turkey, China, South Africa, Morocco, and the EU countries are among the leading countries in the production and export of tangerines.

Starting with the cattle, Kobe beef is strictly a product of Japanese Black cows, specifically, the Tajima strain of Japanese Black Cattle. These cows must also be raised in the Hyogo Prefecture region of Japan under very strict protocols.

Forbearers of modern Mongolian cattle are known as Asian wild cattle or Turano-Mongolian cattle (Bos turano mongolicus). This breed was predominantly native to Mongolia and northern China.

Tangerines: China: China is the largest producer of tangerines, with various varieties grown in different regions. Spain: Spain is known for its production of tangerines, particularly the Clementine variety. Turkey: Turkey is a major producer of tangerines, including popular varieties like Satsuma.