Tangerine Beef Stir-Fry
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
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.
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.
Member Ratings For This Recipe
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