Ingredients:
3 Tbsp. low sodium soy sauce
1 Tbsp. cornstarch
1 lb. flank steak or tri-tip , cut in thin strips on the bias
2 Tbsp. Hoisin sauce
1 Tbsp. honey
1 Tbsp. chili sauce
1 tsp. Toasted Sesame Oil
1/3 c. Honeybell Orange White Balsamic
3 Tbsp. Medium Extra Virgin Olive Oil
2 Tbsp. minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 Tbsp. toasted sesame seeds
3 Tbsp. low sodium soy sauce
1 Tbsp. cornstarch
1 lb. flank steak or tri-tip , cut in thin strips on the bias
2 Tbsp. Hoisin sauce
1 Tbsp. honey
1 Tbsp. chili sauce
1 tsp. Toasted Sesame Oil
1/3 c. Honeybell Orange White Balsamic
3 Tbsp. Medium Extra Virgin Olive Oil
2 Tbsp. minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 Tbsp. toasted sesame seeds
In a resealable plastic bag, combine the soy sauce and cornstarch and mix well. Add beef and marinate for 20 minutes in the refrigerator (or overnight).
Whisk together the hoisin, honey, chili sauce, Toasted Sesame Oil, and Honeybell Orange White Balsamic until completely combined. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 - 3 minutes. Add sauce mixture* and cook for another 2 minutes on medium high heat until sauce thickens.
Serve on warm platter. Garnish with scallions, tangerine zest and sesame seeds.
*Add stir fry veggies at this point to make a complete one-pan meal! Have some fun and make this meal outside on your BBQ in a cast iron pan (see below).
