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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.2
  • Total Fat: 14.3 g
  • Cholesterol: 56.9 mg
  • Sodium: 523.4 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 26.6 g

View full nutritional breakdown of Tangerine Beef Stir-Fry calories by ingredient
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Tangerine Beef Stir-Fry

Submitted by: JEEP_GIRL

Introduction

A delicious, lightened up version of the ever-popular Chinese take-out dish. Serve with steamed rice (not calculated into recipe).

Recipe from Good Housekeeping Favorite Recipes "Easy Skillet Meals" Delicious One-Dish Cooking cookbook.

Excellent flavor! The kids and hubbs all liked it. It was much more flavorful (but not overpowering) and fresh tasting than take-out. Everyone gave this a big thumbs up.
A delicious, lightened up version of the ever-popular Chinese take-out dish. Serve with steamed rice (not calculated into recipe).

Recipe from Good Housekeeping Favorite Recipes "Easy Skillet Meals" Delicious One-Dish Cooking cookbook.

Excellent flavor! The kids and hubbs all liked it. It was much more flavorful (but not overpowering) and fresh tasting than take-out. Everyone gave this a big thumbs up.

Number of Servings: 4

Ingredients

    2-3 tangerines (about 1 1/2 pounds)
    1/4 cup dry sherry (or cooking sherry)
    2 tbs hoisin sauce
    2 tbs cornstarch
    2 tbs light soy sauce
    1 beef flank steak (about 1lb), cut crosswisse into 1/8 inch thick slices
    5 teaspoons olive oil or vegetable oil
    12 ounces broccoli flowerets
    1 medium red pepper, thinly sliced
    1 tbs grated, peeled fresh ginger

Directions

1) Zest 1 tangerine and set aside. Juice tangerines to equal 1/2 cup juice. Stir in sherry and hoisin sauce; set aside. In medium bowl, combine cornstarch, soy sauce, and steak; set aside.

2) In non-stick 12" skillet, heat 1 tsp oil over medium-high heat until very hot. Add broccoli, red pepper, ginger and peel to skillet; cook, stirring frequently (stir frying) until vegetables are tender-crisp, about 3 minutes. Transfer to large bowl.

3) In same skillet, heat 2 tbs oil over medium-high heat until very hot; add half of beef and stir-fry until lightly browned, about 2 mintues. Transfer to bowl with broccoli mixture. Repeat with remaining 2 tsps oil and beef.

4) Add juice mixture to skillet, and heat to boiling; boil 1 minute. Return vegetables and beef to skillet; heat through.

Number of Servings: 4

Recipe submitted by SparkPeople user SHYTEETEE.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    It was good, but I think next time I'll make it spicier and add a bigger variety of veggies. - 5/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    I really enjoyed this a lot! I will definitely make again. my whole family loved it. - 5/4/10

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  • This recipe was absolutely incredible! My store didn't have tangerines, so I used tangelos. I also made the mistake of using regular soy sauce, and I didn't need the extra sodium. I'd also suggest to stay away from salty store-bought cooking sherry - go with vermouth. I'll be making this again! - 3/26/11

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  • This recipe sounds great and I have a beef tenderloin steak in the refrigerator I can use to make it for dinner tonight. - 7/28/10

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  • Incredible!
    0 of 1 people found this review helpful
    It sounds delicious, I'm trying it for dinner. - 7/8/09

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  • Incredible!
    0 of 1 people found this review helpful
    Wonderful recipe. Thank you so much! - 7/2/09

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  • Incredible!
    0 of 2 people found this review helpful
    THIS SOUND GREAT GOING TO GIVE IT A TRY WITH SOME BROWN RICE MY KIDS NOW LIKE IT SO IT MAKE IT NICE - 6/26/09

    Was this review helpful?   yes  No