Cut meat into slices and then into strips, toss with seafood meat in sesame oil. Heat wok and roast all together meat 2 min. Remove and set aside briefly.
Heat beef broth in wok, stir curry powder through it. Season with sherry, juice of one lemon and salt. Bind with maizena (cornstarch) stirred into a little water, fold in tangerines. Return the mixed meat to the sauce and heat briefly.
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