Mandarin Beef Stir-Fry

Brown bean sauce can be found on the ethnic aisle at the grocery. Try serving this colorful dish over rice.

Yield: 4 servings (serving size: 1 1/2 cups stir-fry)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 10.4g
  • Saturated fat: 4.1g
  • Protein: 26.9g
  • Carbohydrate: 21.1g
  • Cholesterol: 59mg
  • Iron: 3.2mg
  • Sodium: 529mg
  • Calories from fat: 33%
  • Fiber: 2.4g
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mandarin Beef Stir-Fry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy