2 Tangerines*
2 teaspoons cornstarch
4 tablespoons water, divided
3/4 pound 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 tablespoons reduced sodium soy sauce
1/4 teaspoon crushed red pepper
Grate the zest from the tangerines; set aside. Peel the tangerines and separate into sections;
reserve the sections. Stir together the cornstarch and 2 tablespoons of the water in a cup until smooth; set aside.
Spray a nonstick wok or large deep nonstick skillet with nonstick spray (I just used a little olive oil) 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.
Add the broccoli and the remaining 2 tablespoons 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 tangerine; stir-fry until heated through, about 1 minute longer.
* I cut the tops off of each tangerine section to make it easier to remove the seeds.
** I used Laura's Lean Beef available at Target superstores. It is grass fed beef and does not use any antibiotics.
Serves 4. 4 Points