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)
More From Oxmoor House
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
- 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.
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