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Mandarin Stir-fry Beef

8 ozs. Brandt julienne steak strips
¼ C Juice from tangerines (1-2)
2T Hoisin sauce
1T Soy sauce
2 cloves Garlic, minced
1/2 C Haserot Chicken Broth
1.5 C Broccoli florets
1/3 C Green onion, sliced
4 C Napa cabbage, sliced
8 ozs. Sliced water chestnuts, drained
2 each Tangerines, peeled, segmented
Combine tangerine juice, hoisin, soy sauce and garlic
Place steak strips in metal bowl and pour juice mix over - toss to coat.
Cover and allow to sit refrigerated for 30 minutes.
Drain meat, reserve marinade.
Heat 3T chicken broth over high heat in wok or skillet.
Stir-fry the broccoli 3 minutes, remove.
Add more broth if needed; stir-fry green onion and cabbage for 2 minutes, remove.
Add more broth if needed, stir-fry water chestnuts and tangerines together for 1 minute.
Add meat and cooked vegetables back to wok along with reserved marinade.
Toss well; cook 1-2 minutes, covered.
Finish dish by serving over steamed rice.
YIELD: 4 servings