Mandarin Beef

Oxmoor House
4 servings (1 cup rice and about 1 1/2 cups beef mixture per serving)


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2 (3.5-ounce) bags quick-cooking boil-in-bag rice or 4 cups hot cooked rice, cooked without salt or fat
3/4 pound lean beef flank steak
Cooking spray
2 teaspoons grated fresh ginger
1 (16-ounce) package fresh broccoli florets (about 6 1/2 cups)
1 (10 1/2-ounce) can beef consommé, divided
1 (11-ounce) can mandarin oranges in light syrup, undrained
1 teaspoon garlic paste
2 tablespoons cornstarch
3 green onions, sliced diagonally into 1-inch pieces


Cook rice according to package directions, omitting salt and fat.

Cut steak diagonally across grain into 1/8-inch-thick slices. Coat a large skillet or wok with cooking spray; heat over medium- high heat until hot. Add steak and ginger; cook 3 minutes or until steak is done. Remove steak from skillet; set aside, and keep warm.

Place broccoli in skillet; add 1/4 cup beef consommé. Bring to a boil; cover, reduce heat, and cook 2 to 3 minutes or until broccoli is crisp/tender.

Drain oranges, reserving liquid. Set oranges aside. Combine reserved orange liquid, remaining beef consommé, garlic paste, and cornstarch, stirring well. Pour over broccoli; stir in onions and steak. Cook over medium heat, stirring constantly, until slightly thickened. Gently stir in oranges. Serve over rice.

Created date

March 2010

Nutritional Information

Calories 372
Fat 8.4 g
Satfat 3.4 g
Protein 26 g
Carbohydrate 48 g
Cholesterol 43 mg
Iron 4 mg
Sodium 475 mg
Caloriesfromfat 20 %
Fiber 2 g
Calcium 94 mg