Brown bean sauce can be found on the ethnic aisle at the grocery. Try serving this colorful dish over rice.
1 (1-pound) flank steak, trimmed and cut in half lengthwise
5 cups broccoli florets
3 tablespoons water
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons spicy brown bean sauce (such as House of Tsang)
2 teaspoons minced peeled fresh ginger
1 teaspoon dark sesame oil
1 (11-ounce) can mandarin oranges, un-drained
How to Make It
Cut steak diagonally across grain into thin slices. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of meat, and stir-fry 2 minutes; remove meat from pan, and keep warm. Repeat procedure with remaining meat. Add broccoli to pan; sprinkle with water. Cover and cook 3 minutes or until crisp-tender.
Combine broth and next 4 ingredients, stirring well with a whisk. Drain oranges, reserving 1/4 cup liquid; stir liquid into broth mixture.
Add meat and broth mixture to broccoli; cook, stirring constantly, until thick. Gently stir in oranges.