Tangerine Beef

For the meat marinade:

Whisk together soy sauce and corn starch. Slice flank steak across the grain/on the bias into very thin slices.

Toss flank steak with soy sauce/corn starch, and let marinate in fridge for at least 20 minutes.

For the sauce:

Whisk together all the ingredients and set aside.

To cook the beef:

Heat 2 T. oil in a deep skillet for 2 minutes, until it’s very hot.

First, saute the beef.

Once you put it in the pan, let it sear for at least one minute and up to two before tossing. (Tongs are helpful when working with strips of beef).

When you are happy with the level of caramelization on the beef, give the sauce a quick stir and add it to the saute pan. Saute until sauce reduces slightly, or until you are happy with the done-ness of your beef. And that’s it!

I serve this with whole grain rice, as well as a very simple, colorful salad of red cabbage and shredded carrot, tossed in Ken’s Lite Asian Ginger Sesame dressing – delicious, and healthy.