8 oz. beef top sirloin or top round steak, cut into bite-sized strips
juice from 1 to 2 tangerines (1/4 cup)
2 tbsp. Hoisin or oyster sauce
1 tbsp. lite soy sauce
2 cloves garlic, minced
½ cup low sodium chicken or beef broth
1½ cup broccoli flowerets
⅓ cup sliced green onion
4 cups sliced Chinese or Napa cabbage
1 can (8 oz.) sliced water chestnuts, drained
1 tangerine, peeled, segmented
Hot cooked rice
Remove any excess fat from steak strips; place in shallow nonmetal dish. In 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 tablespoons of broth. Stir-fry broccoli three minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for two minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerine for one minute.
Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked. Serve with hot rice.
Each serving provides about 370 calories, 6 g total fat, 2 g saturated fat, 35 mg cholesterol, 280 mg sodium, 55 g total carbohydrate, 7 g dietary fiber, 8 g sugars, 24 g protein.
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