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