Spicy Tangerine Beef

By á-10469

Per serving (1 3/4 cups) - 4 Points Plus

Ingredients

• 3 tangerines or naval oranges
• 1 lb lean strip sirloin steak, trimmed and thinly sliced
• 3 tbsp reduced-sodium soy sauce
• 3 large garlic cloves, minced
• 1 tbsp minced peeled fresh ginger
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes or to taste
• 1 tbsp canola oil
• 1 bunch broccoli, cut into small florets (about 5 cups)
• 4 large scallions, cut into 2-inch lengths
• 1 red or orange bell pepper, thinly sliced

Preparation

Step 1

1. Will vegetable peeler, remove 8 (3-inch) strips of zest from tangerines; set aside. With knife, cut away remaining peel and pith from 1 tangerine. Holding tangerine over small bowl to catch juice, cut along each side of membranes to release each segment, allowing it to fall into bowl along with any juice. Repeat with second tangerine. Squeeze enough juice from remaining tangerine to equal 1/3 cup; set aside.
2. Combine steak, soy sauce, garlic and ginger in large ziplock. Squeeze out air and seal bag; turn to coat beef. Refrigerate, turning bag occasionally, about 30 minutes.
3. Stir together reserved tangerine juice, cornstarch and pepper flakes in cup; set aside.
4. Heat wok over high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Remove beef from marinade; discard marinade. Add beef to wok and stir-fry until lightly browned, about 3 minutes. With slotted spoon, transfer beef to plate. Add broccoli, scallions, bell pepper and orange strips to wok; stir-fry until broccoli is bight green, about 3 minutes.
5. Re-stir cornstarch mixture. Add to wok and stir-fry until sauce bubbles and thickens, about 1 minute. Return beef to wok and stir-fry until heated through, about 1 minute longer. Discard orange strips.