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

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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


  • 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


  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.
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