Spicy Tangerine Beef (or Lamb) with Glass Noodles

Name: Spicy Tangerine Beef (or Lamb) with Glass Noodles
Yield: Serves 2 as a Main Course, 4 as Part of a Multicourse Meal
Cuisine: China
Ingredients: 2 tablespoons Chinese rice wine or dry sherry; 1 teaspoon cornstarch; 2 tablespoons freshly squeezed tangerine or orange juice; ¼ cup China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 2 teaspoons Chinese chili sauce; 2 to 3 teaspoons finely minced fresh tangerine or orange zest; 2 tablespoons soy sauce; ½ pound ground beef round or lamb shoulder; ½ cup thinly sliced green and white scallion rings; 1½ teaspoons finely minced fresh ginger; 1 teaspoon sugar; 1 tablespoon Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; 1 small package (1.75 to 2 ounces) PRC glass noodles; 2 tablespoons corn or peanut oil, for stir-frying; 2 tablespoons coarsely chopped coriander leaves and stems; Sprigs of coriander or watercress, for garnish; 1 tablespoon finely minced garlic; 1“ teaspoon goop” from China Moon Chili-Orange Oil; 1 tablespoon plus 1 teaspoon soy sauce

Preparation info

Serves
2
as a Main Course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

A very simple stir-fry with appealing nubbly and slithery textures, this is a light and tangy dish. It is also one of those great examples of Chinese cooking magic, whereby a half pound of minced meat becomes a quick and delectable meal for several people.

When blood oranges are in season, use them for their provocative taste and color. Pomegranate seeds are also wonderful, some tossed in during the last minute of cooking and a few more sprinkled on top.

Ingredients

Asia
China
Dinner
Spicy

Ingredients

Method