Anononymous 8-08-05

2 to 3 tangerines (about 1 1/2 pounds)

1/4 cup dry sherry

2 tablespoons hoisin sauce

2 tablespoons cornstarch

2 tablespoons soy sauce

1 beef flank steak (about 1 pound), cut crosswise into 1/8-inch-thick

slices

5 teaspoons vegetable oil

1 bag (12 ounces) broccoli florets

1 medium red pepper, thinly sliced

1 tablespoon grated peeled fresh ginger

From 1 tangerine, with vegetable peeler, remove peel. With small knife, remove any white pith from peel; slice peel very thinly and

set aside. Squeeze 1/2 cup juice from tangerines; stir in sherry and

hoisin sauce and set aside. In medium bowl, combine cornstarch, soy

sauce, and steak; set aside. In nonstick 12-inch skillet,

heat 1 teaspoon oil over medium-high heat until very hot. Add

broccoli, red pepper, ginger, and peel to skillet and cook 3

minutes, stirring, or until vegetables are tender-crisp. Transfer to

large bowl. In same skillet, heat 2 teaspoons oil over medium-high

heat; add half of beef and cook 2 minutes, stirring, or until

lightly browned. Transfer to bowl with broccoli mixture. Repeat with

remaining 2 teaspoons oil and beef. Add juice mixture to

skillet and heat to boiling; boil 1 minute. Return vegetables and

beef to skillet; heat through. Based on individual

serving. Calories: 350 Total Fat: 18 g Saturated Fat: 6

g Cholesterol: 59 mg Sodium: 525 mg Carbohydrates: 20 g

Fiber: 4 g Protein: 26 g