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.

1 PREP 25 minutes   COOK 25 minutes   MAKES 4 main-dish servings

4 tangerines or 3 medium navel

oranges

3 tablespoons vegetable oil

1 boneless beef top sirloin steak

(12 ounces), thinly sliced

crosswise

2 tablespoons plus ½ teaspoon

cornstarch

1 large bunch broccoli (1½ pounds),

cut into flowerets, stems peeled

and cut into ¼-inch-thick slices

3 medium green onions, cut

diagonally into 2-inch pieces

1 medium red pepper, thinly sliced

3 garlic cloves, minced

1 tablespoon minced, peeled fresh

ginger

3 tablespoons soy sauce

¼ teaspoon crushed red pepper

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 peeler, remove eight 3-inch-long strips peel (about ¾ inch wide each). With knife, remove any pith from peel. Squeeze ¾ cup juice.

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 ginger; cook 1 minute longer.

5. Meanwhile, in cup, stir juice, soy sauce, crushed red pepper, and the remaining ½ teaspoon cornstarch until blended.

6. Add juice mixture and cook until sauce thickens slightly and boils, stirring. Return beef mixture to skillet. Add citrus segments with any juice in bowl; gently toss to combine.

EACH SERVING About 335 calories | 22 g protein | 24 g carbohydrate | 19 g total fat (4 g saturated) | 42 mg cholesterol | 860 mg sodium.