Spicy Tangerine Beef

Cut peel and white pith from 1 tangerine or orange. Over small bowl, cut on either side of membranes to remove each segment from tangerine or orange, allowing fruit and juice to drop into bowl; set aside. From remaining fruit, with vegetable peeler, remove eight 3-inch-long strips peel (about 3/4 inch wide each). With knife, remove any white pith from peel. Squeeze 3/4 cup juice.

In 12-inch skillet, heat 2 tablespoons vegetable oil over high heat until hot. Add strips of peel and cook until lightly browned, about 3 minutes. Remove peel to large bowl.

Meanwhile, on waxed paper, toss beef slices with 2 tablespoons cornstarch to coat evenly. Cook half of beef until crisp and lightly browned on both sides, about 5 minutes; remove to bowl with peel. Repeat with remaining 1 tablespoon vegetable oil and remaining beef.

Add broccoli and 2 tablespoons water to skillet. Reduce heat to medium; cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red pepper; cook 2 minutes, stirring. Add garlic and ginger; cook 1 minute longer.

Meanwhile, in cup, stir juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch until blended.

Add juice mixture and cook until sauce thickens slightly and boils, stirring. Return beef mixture to skillet. Add citrus segments with any juice in bowl; gently toss to combine.

Nutritional Information Each serving without rice: About 335 calories, 22 g protein, 24 g carbohydrate, 19 g total fat (4 g saturated), 42 mg cholesterol, 860 mg sodium.