Ingredients

• 8 oz. beef top sirloin or top round steak, cut into bite-sized strips

• juice from 1 to 2 tangerines (1/4 cup)

• 2 tbsp. Hoisin or oyster sauce

• 1 tbsp. lite soy sauce

• 2 cloves garlic, minced

• ½ cup low sodium chicken or beef broth

• 1½ cup broccoli flowerets

• ⅓ cup sliced green onion

• 4 cups sliced Chinese or Napa cabbage

• 1 can (8 oz.) sliced water chestnuts, drained

• 1 tangerine, peeled, segmented

• Hot cooked rice

Directions

Remove any excess fat from steak strips; place in shallow nonmetal dish. In small bowl, stir together tangerine juice, Hoisin sauce, soy sauce, and garlic. Pour mixture over meat; toss to coat.

Cover and chill 30 minutes to several hours. Drain meat, reserving marinade.

In a wok or large skillet over high heat, place 3 tablespoons of broth. Stir-fry broccoli three minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for two minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerine for one minute.

Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked. Serve with hot rice.

Serves 4

Each serving provides about 370 calories, 6 g total fat, 2 g saturated fat, 35 mg cholesterol, 280 mg sodium, 55 g total carbohydrate, 7 g dietary fiber, 8 g sugars, 24 g protein.