Tangerine Beef Stir-Fry |
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Anononymous 8-08-05
2 to 3 tangerines (about 1 1/2 pounds)
1/4 cup dry sherry
2 tablespoons hoisin sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
1 beef flank steak (about 1 pound), cut crosswise into 1/8-inch-thick
slices
5 teaspoons vegetable oil
1 bag (12 ounces) broccoli florets
1 medium red pepper, thinly sliced
1 tablespoon grated peeled fresh ginger
From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and
set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and
hoisin sauce and set aside. In medium bowl, combine cornstarch, soy
sauce, and steak; set aside. In nonstick 12-inch skillet,
heat 1 teaspoon oil over medium-high heat until very hot. Add
broccoli, red pepper, ginger, and peel to skillet and cook 3
minutes, stirring, or until vegetables are tender-crisp. Transfer to
large bowl. In same skillet, heat 2 teaspoons oil over medium-high
heat; add half of beef and cook 2 minutes, stirring, or until
lightly browned. Transfer to bowl with broccoli mixture. Repeat with
remaining 2 teaspoons oil and beef. Add juice mixture to
skillet and heat to boiling; boil 1 minute. Return vegetables and
beef to skillet; heat through. Based on individual
serving. Calories: 350 Total Fat: 18 g Saturated Fat: 6
g Cholesterol: 59 mg Sodium: 525 mg Carbohydrates: 20 g
Fiber: 4 g Protein: 26 g