| Mandarin Beef Stir-fry
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| Servings: 4 Category: Main Dish |
(210 ratings) |
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Nutrition
Information:
Calories:
370
Protein:
24g
Carbs:
54 g
Fat:
7 g
Saturated Fat:
2 g
Sodium:
260 mg
Fiber:
7 g
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Ingredients - 8 oz beef top sirloin or top round steak, cut into bite-sized strips
- Juice from 1 to 2 tangerines (1/4 cup) or 1/4 cup 100% tangerine juice
- 2 Tbsp Hoisin or oyster sauce
- 1 Tbsp lite soy sauce
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken or beef broth
- 1-1/2 cup broccoli flowerets
- 1/3 cup green onion, sliced
- 4 cups Chinese or Napa cabbage, sliced
- 1 can (8 oz) sliced water chestnuts, drained
- 2 tangerines, peeled, segmented
Instructions - Remove any excess fat from steak strips; place in shallow non-metal 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 Tbsp 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 tangerines for 1 minute. Add meat and cooked vegetables back to wok, along with reserved marinade.
- Toss well; cover and heat 1 minute. Serve with steamed brown rice.
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