Just about any sort of beef that you’d grill would be okay to use here. But don’t get something pricey. The marinade will tenderize the meat and give it lots of flavor. Or it will turn a tenderloin to mush and overpower it’s great flavor. If I find some so-so New York steaks on sale, this is a perfect recipe for them. Now, I grill these, but you could also stir fry or saute it or whatever. Ditto for what you serve it with. I like ramen noodles, but rice will work also. Or you could just add some vegetables and make kabobs.

Marinade:
2 lbs steak
Zest from one tangerine
Juice from two tangerines
1/4 tsp cumin
1/4 tsp ginger
Plus some oil and soy sauce to coat the meat.
 
Sauce:
1/4 cup stock
1/2 tsp corn starch
 
Cut the steak into cubes and trim the fat. I usually go for 1/2 inch cubes, but not much smaller. Bigger cubes will end up having more beef flavor and less citrus. If you do end up with small cubes be sure to cook them a bit less. Otherwise you’ll end up with dry beef.

Add the beef to a ceramic bowl and pour in the zest, juice, and spices. Place the bowl in the fridge and let marinate for about 30-45 minutes. Keep in mind that the acid in the marinade will be cooking and tenderizing the meat. If you let it marinate too long it won’t be as good. if you don’t let it marinate long enough it won’t have that great citrus flavor.

The easiest way to cook these is to just put them on skewers and grill. But before you do that, drain off and reserve all the marinade, and toss the meat with olive oil and soy sauce. Just enough to coat. Grill or cook them to your desired doneness.
 
To make some sauce – Mix together 1/4 cup of the marinade, 1/4 cup stock, and 1/2 tsp corn starch. Heat that slowly while stirring until it boils. Take off the heat and stir until it’s smooth.