Ingredients: 2 to 3 tangerines (about 1 1/2 pounds) 1/4 cup dry sherry 2 tablespoons hoisin sauce 2 tablespoons cornstarch 2 tablespoons soy sauce 1 beef flank steak (about 1 pound), cut crosswise into 1/8-inch-thick slices 5 teaspoons vegetable oil 1 bag (12 ounces) broccoli florets 1 medium red pepper, thinly sliced 1 tablespoon grated peeled fresh ginger Time: 40 min Directions:1. From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and hoisin sauce and set aside. In medium bowl, combine cornstarch, soy sauce, and steak; set aside. 2. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add broccoli, red pepper, ginger, and peel to skillet and cook 3 minutes, stirring, or until vegetables are tender-crisp. Transfer to large bowl. 3. In same skillet, heat 2 teaspoons oil over medium-high heat; add half of beef and cook 2 minutes, stirring, or until lightly browned. Transfer to bowl with broccoli mixture. Repeat with remaining 2 teaspoons oil and beef. 4. Add juice mixture to skillet and heat to boiling; boil 1 minute. Return vegetables and beef to skillet; heat through. |