Ingredients

2 tangerines

2 teaspoons cornstarch

4 tablespoons water

3/4 pound boneless sirloin steak, trimmed and thinly sliced

3 cups small broccoli florets

3 scallions, cut into 2-inch lengths

1 small red bell pepper, cut into strips

2 garlic cloves, minced

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon crushed red pepper

Preparation

  1. Grate the zest from the tangerines; set aside. Peel the tangerines and separate into sections; reserve the sections. Stir together the cornstarch and 2 tablespoons of the water in a cup until smooth; set aside.

  2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3 minutes, using a slotted spoon to transfer the beef to a bowl. Repeat with the remaining beef.

  3. Add the broccoli and the remaining 2 tablespoons water to the wok; cook, covered, about 2 minutes. Increase the heat to high. Add the scallions, bell pepper, garlic, tangerine zest, soy sauce, and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minute longer.