Spicy Tangerine Beef

This recipe is from the All New Good Housekeeping Cookbook. It was fairly easy and pretty tasty. The recipe makes 4 servings.

 

 

 

 

 

Spicy Tangerine Beef

4 tangerines or 3 medium navel oranges
1 large bunch of broccoli (1 1/2 pounds)
3 tablespoons vegetable oil
1 boneless beef top sirloin steak (16 ounces), thinly sliced crosswise
2 tablespoons plus 1/2 teaspoon cornstarch
2 tablespoons water
3 green onions, cut on diagonal into 2 inch pieces
1 red pepper, thinly sliced
3 garlic cloves, finely chopped
1 tablespoon minced, peeled fresh ginger
3 tablespoons soy sauce
1/4 teaspoon crushed red pepper

Cut peel and white pith from 1 tangerine. Holding tangerine over small bowl to catch juice, cut on either side of membranes to release each section, allowing fruit and juice to drop into bowl; set aside. With vegetable peeler, remove 8 strips (3″ by 3/4″ each) peel from remaining tangerines. With knife, remove remaining white pith from peel. Squeeze 3/4 cup juice; set aside.

Cut broccoli into small florets. With vegetable peeler, peel broccoli stems; cut into 1/4 inch slices.

In 12-inch skillet, heat 2 tablespoons oil over high heat until very hot. Add strips of peel and cook until lightly browned, about 3 minutes. Transfer peel to a large bowl.

On waxed paper, toss beef slices with 2 tablespoons cornstarch, coating evenly. Add half of beef to skillet and cook, stirring frequently (stir-frying), until crisp and lightly browned on both sides, about 5 minutes, using slotted spoon to transfer beef as it is browned to bowl with peel. Repeat with remaining 1 tablespoon oil and remaining beef.

Add broccoli and water to skillet. Reduce heat to medium; cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red bell pepper; cook, stir-frying, 2 minutes. Add garlic and ginger; stir-fry 1 minutes.

Meanwhile, in cup, combine tangerine juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch and stir until blended. Stir cornstarch mixture into skillet. Stir until sauce has thickened and boils.

Return beef mixture to skillet. Add citrus sections and juice in bowl; toss to combine. Make 4 main-dish servings.

Per serving – Calories: 335, Total Fat: 19g, Sat. Fat: 4, Carb: 24g, Protein: 22g

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