Spicy Tangerine Beef

Name: Spicy Tangerine Beef
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 4 tangerines or 3 medium navel oranges; 3 tbsp. vegetable oil; 1 boneless beef top sirloin steak (12 oz.), thinly sliced crosswise; 2 tbsp. cornstarch; 1/2 tsp. cornstarch; 1 large bunch broccoli (1 1/2 lbs.); 3 green onions, cut on diagonal into 2-inch pieces; 1 red pepper, thinly sliced; 3 cloves garlic, finely chopped; 1 tbsp. minced and peeled fresh ginger; 3 tbsp. soy sauce; 1/4 tsp. crushed red pepper

By Good HousekeepingPublished: Jun 25, 2007

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Yields:

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

335

Why order takeout when you can make this popular dish at home? Serve with hot fluffy rice.

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Ingredients

4 tangerines or 3 medium navel oranges
3 Tbsp. vegetable oil
1 boneless beef top sirloin steak (12 oz.), thinly sliced crosswise
2 Tbsp. cornstarch
1/2 tsp. cornstarch
1 large bunch broccoli (1 1/2 lbs.)
3 green onions, cut on diagonal into 2-inch pieces
1 red pepper, thinly sliced
3 cloves garlic, finely chopped
1 Tbsp. minced and peeled fresh ginger
3 Tbsp. soy sauce
1/4 tsp. crushed red pepper

Directions

1. Step 1Cut peel and white pith from 1 tangerine or orange. Over small bowl, cut on either side of membranes to remove each segment from tangerine or orange, allowing fruit and juice to drop into bowl; set aside. From remaining fruit, with vegetable peeler, remove eight 3-inch-long strips peel (about 3/4 inch wide each). With knife, remove any white pith from peel. Squeeze 3/4 cup juice.
2. Step 2In 12-inch skillet, heat 2 tablespoons vegetable oil over high heat until hot. Add strips of peel and cook until lightly browned, about 3 minutes. Remove peel to large bowl.
3. Step 3Meanwhile, on waxed paper, toss beef slices with 2 tablespoons cornstarch to coat evenly. Cook half of beef until crisp and lightly browned on both sides, about 5 minutes; remove to bowl with peel. Repeat with remaining 1 tablespoon vegetable oil and remaining beef.
4. Step 4Add broccoli and 2 tablespoons water to skillet. Reduce heat to medium; cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red pepper; cook 2 minutes, stirring. Add garlic and ginger; cook 1 minute longer.
5. Step 5Meanwhile, in cup, stir juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch until blended.
6. Step 6Add juice mixture and cook until sauce thickens slightly and boils, stirring. Return beef mixture to skillet. Add citrus segments with any juice in bowl; gently toss to combine. Nutritional Information Each serving without rice: About 335 calories, 22 g protein, 24 g carbohydrate, 19 g total fat (4 g saturated), 42 mg cholesterol, 860 mg sodium.