Ingredients
- 8 oz. beef top sirloin or top round steak, cut into bite-sized strips
- Juice from 1 to 2 tangerines (1/4 cup)
- 2 tbsp. Hoisin or oyster sauce
- 1 tbsp. lite soy sauce
- 2 cloves garlic, minced
- ½ cup low sodium chicken or beef broth
- 1½ cup broccoli flowerets
- ⅓ cup sliced green onion
- 4 cups sliced Chinese or Napa cabbage
- 1 can (8 oz.) sliced water chestnuts, drained
- 1 tangerine, peeled, segmented
- Hot 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 three minutes. Remove from wok.
- Add more broth if needed; stir-fry onion and cabbage for two minutes. Remove from wok.
- Add more broth if needed; stir-fry water chestnuts and tangerine for one minute.
- Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked.
- Serve with hot rice.
Serves 4
Each serving provides about 370 calories, 6 g total fat, 2 g saturated fat, 35 mg cholesterol, 280 mg sodium, 55 g total carbohydrate, 7 g dietary fiber, 8 g sugars, 24 g protein.
Recipe from the StayWell Company, LLC