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Makes 4 servings.
• 8 oz Beef top sirloin or top round steak, cut into bite-sized strips
• Juice from 1 to 2 tangerines (1/4 cup)
• 2 T Hoisin or oyster sauce
• 1 T Salt-reduced soy sauce
• 2 cloves Garlic, minced
• 1/2 c Low sodium chicken or beef broth
• 1½ c Broccoli flowerets
• 1/3 c Green onion, sliced
• 4 c Chinese or Napa cabbage, sliced
• 1 can (8 oz) Sliced water chestnuts, drained
• 2 Tangerines, peeled, segmented
• Hot cooked rice
Remove any excess fat from steak strips; place in shallow non-metal 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 Tbsps. 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.
Nutrition information per serving: Calories 290, Fat 3g, Calories from Fat 9%, Cholesterol 38mg, Fiber 4g, Sodium 246mg.
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