640 South State StreetDover, Delaware 19901
21 West Clarke AvenueMilford, Delaware 19963
401 North Carter RoadSmyrna, DE 19977
640 S. State StreetDover DE 1990121 West Clarke AvenueMilford DE 19963
301 Jefferson AveMilford, DE 19963
1275 S. State StreetDover, Delaware 19901
8 oz. beef top sirloin or top round steak, cut into bite-sized strips
juice from 1 to 2 tangerines (1/4 cup)
2 tbsp. Hoisin or oyster sauce
1 tbsp. lite soy sauce
2 cloves garlic, minced
½ cup low sodium chicken or beef broth
1½ cup broccoli flowerets
⅓ cup sliced green onion
4 cups sliced Chinese or Napa cabbage
1 can (8 oz.) sliced water chestnuts, drained
1 tangerine, peeled, segmented
Hot cooked rice
Remove any excess fat from steak strips; place in shallow nonmetal 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. Drain meat, reserving marinade.
In a wok or large skillet over high heat, place 3 tablespoons of broth. Stir-fry broccoli three minutes. Remove from wok. Add more broth if needed; stir-fry onion and cabbage for two minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerine for one minute.
Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat until meat is cooked. Serve with hot rice.
Each serving provides about 370 calories, 6 g total fat, 2 g saturated fat, 35 mg cholesterol, 280 mg sodium, 55 g total carbohydrate, 7 g dietary fiber, 8 g sugars, 24 g protein.
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