8 oz beef top sirloin or top round steak, cut into bite-sized strips
1/4 cup tangerine juice (1 to 2 tangerines)
2 Tbsp Hoisin sauce or oyster sauce
1 Tbsp lite soy sauce
2 cloves garlic, minced
1/2 cup low-sodium chicken or beef broth
1 1/2 cup broccoli flowerets
1/3 cup green onion, sliced
4 cups Chinese or Napa cabbage, sliced
1 8-oz can sliced water chestnuts, drained
2 tangerines, peeled, segmented
hot cooked rice
Remove any excess fat from steak strips; place in a shallow non-metal dish. In a small bowl, stir together tangerine juice, Hoisin sauce, soy sauce, and garlic. Pour mixture over meat; toss to coat. Cover, and chill 30 minutes to several hours.
Drain meat, reserving marinade. In a wok or large skillet over high heat, place 3 Tbsp broth. Stir fry broccoli 3 minutes. Remove from wok. Add more broth if needed; stir fry onion and cabbage for 2 minutes. Remove from wok. Add more broth if needed; stir fry water chestnuts and tangerines for 1 minute. Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat 1 minute.
Serve with hot rice, cooked in unsalted water.
Mandarin Stir-Fry Beef
Serving Size 1/4 of recipe
Amount Per Serving
Calories 370 Calories from Fat 60
% Daily Value (DV)*
Total Fat 7g
Saturated Fat 2g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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