Mandarin Stir-Fry Beef


  • 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


  1. Remove any excess fat from steak strips; place in shallow nonmetal dish.
  2. In small bowl, stir together tangerine juice, Hoisin sauce, soy sauce, and garlic.
  3. Pour mixture over meat; toss to coat.
  4. Cover and chill 30 minutes to several hours.
  5. Drain meat, reserving marinade.
  6. In a wok or large skillet over high heat, place 3 tablespoons of broth. Stir-fry broccoli three minutes. Remove from wok.
  7. Add more broth if needed; stir-fry onion and cabbage for two minutes. Remove from wok.
  8. Add more broth if needed; stir-fry water chestnuts and tangerine for one minute.
  9. Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked.
  10. 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