Spicy Tangerine Beef

PREP 5 MIN COOK 15 MIN SERVES 4

2 Tangerines

2 tsp cornstarch

4 Tbsp water

3/4 lb boneless sirloin steak, trimmed and thinly sliced

3 cups small broccoli florets

3 scallions, cut into 2-inch lengths

1 small red bell pepper, cut into strips

2 garlic cloves, minced

3 Tbsp reduced-sodium soy sauce

1/4 tsp crushed red pepper

1. Grate the zest from the tangerines; set aside. 

Peel the tangerines and separate into sections;

reserve the sections. Stir together the cornstarch and 2 Tbsp of the water in a cup until smooth; set aside.

2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. 

When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3 minutes, using a slotted spoon to transfer the beef to a bowl.

Repeat with the remaining beef.

3. Add the broccoli and the remaining 2 Tbsp water to the wok; cook, covered, about 2 minutes.

Increase the heat to high. Add the scallions, bell pepper, garlic, tangerine zest, soy sauce, and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minute longer.

PER SERVING (ABOUT 1 1/4 CUPS): 191 CAL, 4 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 55 MG CHOL, 453 MG SOD, 15 G CARB, 3 G FIB, 26 G PROT, 65 MG CALC.

PointsPoint Value: 5

This was good recipe. I didn't have tangerines on-hand so I opted to use regular oranges. I'm sure it would have been sweeter with the tangerines but overall, given that this was first beef-orange recipe, I thought it was great.