Mandarin Stir-Fry Beef
Your family can’t resist this Mandarin Stir-Fry Beef recipe. Crispy veggies go nicely with tender beef and tangerines. You could also replace the beef with chicken, and throw in other veggies you have in your fridge.
(Serves 4)
Mandarin Stir-Fry Beef Ingredients
- 8 oz. beef top sirloin or top round steak, trimmed of fat and cut into bite-sized strips
- Juice from 1 to 2 tangerines (1/4 c.)
- 2 T Hoisin or oyster sauce
- 1 T lite soy sauce
- 2 cloves garlic, minced
- ½ c. low sodium chicken or beef broth
- 1½ c. broccoli florets
- 1/3 c. sliced green onion
- 4 c. sliced Chinese or Napa cabbage
- 1 can (8 oz.) sliced water chestnuts, drained
- 1 tangerine, peeled, segmented
- 2 c. cooked rice
Directions
Remove any excess fat from steak strips, and place in a shallow nonmetal dish. In a 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.
Amount per serving: 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.
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