Spicy Tangerine Beef

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