-6 Satsumas or other sweet citrus such as Clementines or Tangerines
-2 Tbsp apple cider vinegar
-2 Tbsp low-sodium soy sauce
-1 tsp fresh grated ginger
-2 tsp sesame oil
-3/4 pound top sirloin steak, thinly sliced against the grain
-2 tsp olive oil
-3 cups small broccoli florets
-1 red bell pepper, thinly sliced
-3 green onions, thinly sliced and divided
With a vegetable peeler, remove peel from 2 satsumas in long strips. If necessary, remove any white pith from peel. Thinly slice peel and set aside. Peel 2 additional satsumas. Remove segments from membranes of peeled satsumas and place in a small bowl. Set aside. Squeeze juice from remaining membranes into a small liquid measuring cup. Juice remaining 2 to 4 satsumas (you should have about 1/2 cup juice).
In a medium bowl combine satsuma juice, apple cider vinegar, soy sauce, and 1 tsp sesame oil. Transfer 1/4 cup mixture to a separate bowl, add beef and toss to coat. Set aside remaining juice mixture.
Heat olive oil and remaining 1 tsp sesame oil in a large wok or heavy skillet over medium-high heat. Stir in sliced satsuma peel and cook until just beginning to brown, about 2 minutes. Add beef mixture and cook, stirring, 2 to 3 minutes. Remove beef and juices to a bowl, cover and keep warm. Add 1/4 cup water to the wok and bring to a simmer. Stir in broccoli, red bell pepper and white and light green parts of green onion. Reduce heat to medium and cover. Cook 5 minutes, or until vegetables are crisp-tender, stirring once. Transfer vegetables to bowl with beef. Whisk remaining juice mixture and add to wok. Bring to a boil and boil 1 minute, stirring. Add beef and vegetables back to wok along with satsuma segments. Stir to coat and heat through.
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