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    Spicy Beef Mandarin


    Source of Recipe


    Aunt Saunny

    3/4 lb. beef flank or
    top round steak, thinly sliced*
    3 Tbsp. corn starch, divided
    2 beef bouillon cubes
    1 cup hot tap water
    1/3 cup apricot preserves
    2 to 3 Tbsp. soy sauce
    1/4 tsp. crushed red pepper
    2 cloves garlic, minced
    3 Tbsp. oil
    3 cups broccoli florets
    1 can (11 oz.) mandarin oranges, drained

    1. Toss beef with 1 Tbsp. corn starch to coat lightly; set aside.

    2. In small bowl stir 2 Tbsp. corn starch, bouillon cubes, hot tap water, preserves, soy sauce, red pepper and garlic set aside.

    3. In large skillet or wok heat oil over medium-high heat. Add broccoli and stir fry 3 minutes remove broccoli.

    4. Add beef and stir fry 2 minutes remove beef.

    5. Stir soy sauce mixture until blended; pour into skillet. Stirring constantly, bring to boil. Return beef and broccoli to skillet and cook, stirring, 1 minute. Gently stir in oranges. Serve over white rice.
    Makes 4 servings
    *TIP: For easier slicing, freeze meat 30 to 45 minutes
 

 

 

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