Mandarin Stir-Fry Beef

Course : Beef
Serves: 13
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8 ounces beef top sirloin or top round steak -- cut into bite-sized strips
1/4 Cup juice from 1 to 2 tangerines -- (1/4 cup)
2 tablespoons hoisin or oyster sauce
1 tablespoon salt-reduced soy sauce
2 cloves garlic
1/2 cup low sodium chicken or beef broth
1 1/2 cups broccoli flowerets
1/3 cup sliced green onion
4 cups chinese or napa cabbage -- sliced
1 can sliced water chestnuts -- (8 oz.), drained
2 medium tangerines -- peeled, segmented
2 Cup hot cooked rice

Preparation / Directions:

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 min. to several hours. Drain meat, reserving marinade. In a wok or large skillet over high heat, place 3 tablespoons broth. Stir-fry the broccoli 3 min. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for 2 min. Remove from wok. Add more broth if needed; stir-fry water chestnuts Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat 1 min. Serve with hot rice, cooked in unsalted water.


Nutritional Information:

9 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium

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