Tangerine Beef Stir-Fry

By á-6072

Ingredients

• 1-1/2 lb Tangerines (about 3)
• 1/4 c. dry Sherry
• 2 Tbsp. Hoisin Sauce
• 2 Tbsp. Cornstarch
• 2 Tbsp. Soy Sauce
• 1 lb. Beef Flank Steak (cut crosswise into 1/8" thick slices)
• 5 tsp. Vegetable Oil
• 1 (12 oz.) bag Broccoli Florets
• 1 Red Pepper (thinly sliced)
• 1 Tbsp. fresh Ginger (peeled, grated)

Preparation

Step 1

From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and hoisin sauce and set aside. In medium bowl, combine cornstarch, soy sauce and steak; set aside.

In a nonstick 12" skillet, heat 1 tsp. oil over medium-high heat until very hot. Add broccoli, red pepper, ginger and peel to skillet and cook for 3 minutes, stirring, or until vegetables are tender-crisp. Transfer to large bowl.

In same skillet, heat 2 tsp. oil over medium-high heat; add half of beef and cook for 2 minutes, stirring, or until lightly browned. Transfer to bowl with broccoli mixture. Repeat with remaining 2 tsp. oil and beef.

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