Tangerine Beef with Scallions

Name: Tangerine Beef with Scallions
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Asian
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 Pinch of red pepper flakes; 2 tablespoons orange preserves; 1/4 cup water

Recipe GLPRda325863a34175

Asian

Main Course

35 min

407 cal

Servings: 4

Oven

SNAP eligible

A vibrant Asian-inspired main featuring broiled beef tri-tip steak marinated in a bright citrus glaze infused with ginger, garlic, and sesame. The meat is topped with fresh scallions and served with a glossy pan sauce enriched with tangerine juice and orange preserves.

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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 Pinch of red pepper flakes

2 tablespoons orange preserves

1/4 cup water

Directions

Using a fork, pierce the beef steak multiple times on both sides. Remove a 2-inch strip of zest from the tangerine with a vegetable peeler or zester. Halve the tangerine and juice it into a resealable plastic bag. Add the zest, sliced scallions, soy sauce, sesame oil, sugar, ginger, garlic, red pepper flakes, and water to the bag. Mix until well combined. Place the steak in the bag, seal it, and turn to coat all surfaces evenly with the marinade. Refrigerate overnight or for at least 8 hours.
Position an oven rack 4 inches from the broiler element and preheat the broiler with a broiler pan in place for 5 minutes. Remove the steak from the marinade bag and transfer the marinade to a small pot; set aside. Pat the beef dry with paper towels. Arrange the steak on the preheated broiler pan and broil without turning until the exterior is golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 145°F, about 10 minutes. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Pour any meat drippings from the pan into a small bowl and reserve.
While the steak rests, place the reserved marinade in a small pot over medium-high heat. Bring to a boil, stirring occasionally, until slightly thickened, about 3 to 4 minutes. Stir in the orange preserves and the reserved meat drippings. Simmer for 1 minute until combined. Slice the steak against the grain into thin strips. Arrange the meat on a serving platter, top with additional sliced scallions, and drizzle with the warm citrus sauce. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Tangerine beef is a solid weeknight option with ingredients you'll find at any Charlotte grocer—tri-tip is reliable at Harris Teeter and Walmart, tangerines are winter staples here, and the pantry staples (soy sauce, sesame oil, ginger, garlic) stock everywhere from ALDI to Kroger. The 35-minute claim holds if you're a fast knife hand and don't brown the beef properly; budget 45 minutes if you want a real sear on the tri-tip, which matters for flavor. Cost per serving lands around $5–6 depending on beef price, held down by the simple ingredient list and no specialty sourcing. The dish works for a family table and reheats fine, though the scallions should finish raw for crunch; the main caveat is that tangerines are a winter window crop here, so this shines January through March but feels forced in summer.