Spicy Tangerine Beef

• 
  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

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.

TIPS:

This recipe invites improvising. Thinly sliced and less expensive beef chuck or round, pork tenderloin, shrimp, or firm tofu can stand in for the sirloin steak; yellow peppers can replace red ones; and broccolini, showpeas or asparagus could take the place of the broccoli.

Freeze the meat until it just begins to firm up and slicing thinly will be much easier.