Honey Bell Balsamic Beef

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. Japanese Roasted Sesame Oil
1/3 c. Honey Bell White Balsamic Vinegar
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. Whisk together the hoisin, honey, chili sauce, Japanese Roasted Sesame Oil, and Tangerine 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.

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