Spicy Tangerine Beef

Ingredients:

• 2 tangerines
• 2 tsp cornstarch
• 4 tbsp water
• 3/4 -1 lb. boneless sirloin steak, trimmed and thinly sliced
• 3 cups small broccoli florets
• 3 scallions, cut into 2-inch lengths
• 1 small red bell pepper, cut into strips or 1 cup chopped mixed bell peppers
• 2 garlic cloves minced or 2 tsp minced garlic
• 3 tbsp reduced-sodium soy sauce
• 1/4 tsp crushed red pepper or cayenne pepper
  
  

Makes 4 Servings

1. Grate the zest from the tangerines; set aside. Peel the tangerines and separate into sections; reserve the sections. Stir together the cornstarch and 2 tbsp of the water in a cup until smooth; set aside.
2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3  minutes, using a slotted spoon to transfer the beef to a bowl. Repeat with the reamining beef.
3. Add the broccoli and the remaining 2 tbsp of water to the wok; cook, covered, about 2 minutes. Increase the heat to high. Add the scallions, bell pepper(s), garlic, tangerine zest, soy sauce and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minutes longer.

WW Points Value: 4

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a dish that Super Chef Emril Lagasse and Iron Chef Masaharu Morimoto would create (with all the flavors involved!). This dish is so delicious and so filling you will not be hungry for the rest of the evening. You can substitute canned mandarin oranges for the tangerines and 1 cup of chopped mixed bell peppers for 1 red bell pepper.