Page 78 - One-Dish Meals

Spicy Tangerine Beef

Sweet, juicy tangerines are the perfect complement to beef and broccoli.
Sliced pork tenderloin can be substituted for the beef, if you prefer.
Serve over rice.
P R E P 25 minutes C O O K 25 minutes M A K E S 4 main-dish servings

4 tangerines or 3 medium navel 3 medium green onions, cut
oranges diagonally into 2-inch pieces
3 tablespoons vegetable oil 1 medium red pepper, thinly sliced
1 boneless beef top sirloin steak 3 garlic cloves, minced
(12 ounces), thinly sliced
1 tablespoon minced, peeled fresh
crosswise
ginger
1
2 tablespoons plus ⁄2 teaspoon
3 tablespoons soy sauce
cornstarch
1 ⁄4 teaspoon crushed red pepper
1
1 large bunch broccoli (1 ⁄2 pounds),
cut into flowerets, stems peeled
1
and cut into ⁄4-inch-thick slices
1. Cut peel and white pith from 1 tangerine or orange. Over small bowl,
cut on either side of membranes to remove each segment, allowing fruit
and juice to drop into bowl; set aside. From remaining fruit, with vegetable
3
peeler, remove eight 3-inch-long strips peel (about ⁄4 inch wide each).
With knife, remove any pith from peel. Squeeze ⁄4 cup juice.
3
2. In 12-inch skillet, heat 2 tablespoons vegetable oil over high heat until
hot. Add strips of peel and cook until lightly browned, about 3 minutes.
Remove peel to large bowl.

3. Meanwhile, on waxed paper, toss beef slices with 2 tablespoons cornstarch
to coat evenly. Cook half of beef until crisp and lightly browned on both
sides, about 5 minutes; remove to bowl with peel. Repeat with remaining
1 tablespoon vegetable oil and beef.

4. Add broccoli and 2 tablespoons water to skillet. Reduce heat to medium;
cover and cook 2 minutes. Increase heat to high. Remove cover and add
green onions and red pepper; cook 2 minutes, stirring. Add garlic and gin-
ger; cook 1 minute longer.

78 Stir-Fries & Skillet Suppers