Mandarin Stir-Fry Beef
Ingredients
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8 ounces beef top sirloin or top round steak, trimmed of fat and cut into bite-sized strips
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Juice from 1 to 2 tangerines (1/4 cup)
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2 tbsp Hoisin or oyster sauce
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1 tbsp lite soy sauce
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2 cloves garlic, minced
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½ cup low sodium chicken or beef broth
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1½ cup broccoli florets
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⅓ cup sliced green onion
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4 cups sliced Chinese or Napa cabbage
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1 can (8 ounces) sliced water chestnuts, drained
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1 tangerine, peeled, segmented
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2 cups cooked rice
Directions
Remove any excess fat from steak strips; place in shallow nonmetal dish. In small bowl, stir together tangerine juice, Hoisin sauce, soy sauce, and garlic. Pour mixture over meat; toss to coat.
Cover and chill 30 minutes to several hours. Drain meat, reserving marinade.
In a wok or large skillet over high heat, place 3 tablespoons of broth. Stir-fry broccoli 3 minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for 2 minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerine for 1 minute.
Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked. Serve with cooked rice.
Serves 4
Each serving provides about 320 calories, 6 g total fat, 2 g saturated fat, 50 mg cholesterol, 350 mg sodium, 43 g total carbohydrate, 4 g dietary fiber, 8 g sugars, 22 g protein.
Reviewed Date: --