In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice. Serves 4.
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|Serving Size: 1 Serving (676g)|
|Recipe Makes: 4|
|Calories from Fat: 472 (71%)|
|Amt Per Serving||% DV|
|Total Fat 52.4g||70 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 45.9mg||14 %|
|Sodium 1886.4mg||65 %|
|Potassium 678.9mg||18 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 14.3g|
|Protein 30g||43 %|
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Calories per serving: 665
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