This recipe is great with leftover beef; just marinade for at least an hour before cooking.
Drain 1 11-oz can of Mandarin Oranges, set aside and chill until ready to serve, reserving liquid.
1 – 2 lbs. beef, cut into bite size pieces
1/3 cup soy sauce
1/3 reserved Mandarin Orange juice
1/4 cup red chile oil
1 tbsp. rice vinegar
1/4 cup minced fresh garlic
2 tbsp ground red chile powder
1 tsp. ground nutmeg
1 tsp. ground ginger
Blend together, pour into gallon-size zip lock bag and add beef. Marinate for at least 1 hour and up to 1 day.
Remove beef from marinade, drain. Reserving 1 cup of marinade for sauce; toss the rest.
1 cup marinade
2 tbsp. corn starch, stirred in until all lumps are removed
1 bell pepper, seeds removed and chopped into 1″ squares
1 onion, peeled and chopped into 1″ squares
2 cups broccoli, cut into bit size pieces
Heat oiled wok or large non-stick skillet on stove. Add 1 – 2 tbsp. olive oil, quickly add vegetables and cook over high heat, stirring constantly for 2 – 3 minutes. Remove; place in large bowl.
Return wok to heat, add 1 tbsp olive oil, coating sides of pan. Add meat and cook over high heat, stirring constantly, until meat is cooked thoroughly. Return vegetables to pan, toss with meat. Add sauce and cook until sauce is slightly thickened. Remove from heat.
Add mandarin oranges and 1/2 cup cashew pieces if desired. Serve with steamed brown rice.