Ingredients

8 ounces beef top sirloin or top round steak, cut into bite-size strips
Juice from 1 to 2 tangerines (about 1/4 cup)
2 tablespoons hoisin or oyster sauce
1 tablespoon salt-reduced soy sauce
2 cloves garlic, minced
1/2 cup low-sodium chicken or beef broth
1 1/2 cups broccoli flowerets
1/3 cup sliced green onion
4 cups Chinese or Napa cabbage, sliced
1 can (8 ounces) sliced water chestnuts, drained
2 tangerines, peeled and segmented
Hot cooked rice

Directions

Remove excess fat from steak strips; place in shallow non-metal 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. In a wok or large skillet over high heat, place 3 tablespoons broth. Stir-fry the broccoli 3 minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage 2 minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerines for 1 minute; remove from wok. Add meat and stir-fry until meat is cooked. Add cooked vegetables, water chestnuts and tangerines back to wok. Toss well; cover and heat 1 minute. Serve with hot rice, cooked in unsalted water.

Nutritional information per serving: 290 calories; 3 grams of fat; 46 grams carbohydrate, 38 milligrams cholesterol, 246 milligrams sodium. Supplies 58 percent of daily recommended allowance for vitamin A; 133 percent RDA for vitamin C, and 22 percent for calcium.