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Mandarin Beef Stir-Fry

Yield 4 servings (serving size: 1 1/2 cups stir-fry)
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
  • Cooking spray
  • 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

Nutrition Information

  • calories 294
  • fat 10.4 g
  • satfat 4.1 g
  • protein 26.9 g
  • carbohydrate 21.1 g
  • cholesterol 59 mg
  • iron 3.2 mg
  • sodium 529 mg
  • caloriesfromfat 33 %
  • fiber 2.4 g
  • calcium 54 mg

How to Make It

  1. 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.

  2. Combine broth and next 4 ingredients, stirring well with a whisk. Drain oranges, reserving 1/4 cup liquid; stir liquid into broth mixture.

  3. Add meat and broth mixture to broccoli; cook, stirring constantly, until thick. Gently stir in oranges.

Oxmoor House Healthy Eating Collection