Not-Spicy Tangerine Beef

recipe courtesy of Guy Fieri, as doctored up by three fifth-graders at our cooking party Tuesday:

We served it with rice and steamed broccoli. Delicious!!!

Ingredients:

3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (We used 2 tablespoons (accidentally) and used American style chili sauce, from the condiment aisle, not Asian-style spicy chili sauce, usually found in the ethnic foods section.)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

Directions:
In a resealable plastic bag combine the soy sauce and cornstarchand mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.