Reduced in carb but packed with flavor and nutrition, this tangerine beef is easy to make and tasty. It’s a perfect dish for a Asian food night or Lunar New Year celebration.

Serving Size: 4


  • Flank steak, 400g, thinly sliced
  • Corn starch, 1 Tablespoon 
  • Oil, 1 Tablespoon
  • Tangerines, 2
  • Low-carb sweetener, 1 Tablespoon
  • Water, 1 Tablespoon
  • Ginger, minced, 1 teaspoon
  • Five spice powder, 1/8 teaspoon
  • Red pepper flakes, a pinch
  • Dried tangerine skin, a few pieces
  • Garlic, minced, 1 Tablespoon
  • Soy sauce or Tamari, 3 Tablespoon
  • Low-carb brown sweetener, 2 Tablespoon
  • Scallions


  1. Thinly slice the beef across the grain.
  2. Mix oil and cornstarch and marinate beef. Set aside for 1 hour.
  3. Peel fresh tangerines. Slice the peel in thin strips. Squeeze juice from the tangerines and set aside.
  4. Stir fry the tangerine peels. Mix 1 tablespoon of water and 1 tablespoon of low-carb sweetener to make a syrup. Pour the syrup over the tangerine peels. Set aside the candied peels.
  5. Grease the frying pan with a generous amount of oil. At a high heat, cook the beef slices. Set aside.
  6. Add ginger, five spice powder, red pepper flakes, and dried tangerine skin. Add garlic. Pour soy sauce or Tamari, tangerine juice, and brown sweetener and let it simmer.
  7. Add beef and candied tangerine peels. Sprinkle scallions for garnish.