Method:

1. In a medium-sized bowl, combine the lite soy sauce and cornstarch. Add beef strips and mix well. Cover and let stand for 30 minutes in the refrigerator.
2. To make the sauce, whisk the sherry, hoisin, honey, chili sauce, red pepper flakes (if using), soy sauce, clementine juice, and the zest of one clementine until completely combined. Set aside.
3. In large pan or wok, heat oil on high and brown beef in small batches, making sure not to crowd the pan. Using a slotted spoon, transfer the beef to a platter. Set aside.
4. Add more oil in the pan, if necessary. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the sauce mixture and cook until reduced and thickened, about 5-7 minutes. Add all the beef back into the pan and cook for about 1 minute. Add micro broccoli, spinach (or other vegetables) and cook just until micro brocolli is incorporated and beef is heated through. Season with freshly cracked black pepper.
5. Garnish with more clementine zest and sesame seeds. Serve immediately with steamed rice.

Ingredients:

• 3 Tbsp. lite soy sauce
• 1 Tbsp. cornstarch
• 700g tri-tip, skirt or flank steak, cut in thin strips
• 2 Tbsp. Shaoxing Rice Wine (dry sherry or white wine are good substitutes)
• 2 Tbsp. hoisin sauce
• 1 1/2 to 2 Tbsp. honey (I added 2 tablespoons)
• 1 Tbsp. Sriracha chili sauce, or more
• red pepper flakes, to taste (optional)
• 3 Tbsp. lite soy sauce
• 1/3 cup freshly squeezed clementine juice (tangerines and navel oranges are good substitutes)
• 2 oranges, for zest
• 3 to 4 Tbsp. vegetable oil, as needed
• 3 cloves garlic, finely minced
• 2 Tbsp. fresh ginger, finely minced
• 200g baby spinach (broccoli, snap peas, bell peppers, bok choy green onions or other vegetables may be added to or substituted for spinach)
• 1 cup of micro broccoli
• freshly ground black pepper, to taste
• 2 Tbsp. toasted sesame seeds