• Orange Peel Beef

    Warning! Don’t eat the chilies unless you love very spicy foods; they’re added for flavor.

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 322
    Total Fat 20 g
    Saturated Fat 6.5 g
    Sodium 572 mg
    Total Carbohydrate 10 g
    Dietary Fiber 2.5 g
    Protein 25 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Reduced-sodium chicken broth ½ cup
    Low-sodium soy sauce 1 tablespoon
    Zest of ½ orange (finely grate the orange part of the peel; yields about ½ teaspoon zest)
    Cornstarch 1 teaspoon
    Canola oil 2 teaspoons
    Sirloin steak, cut into 2-inch by ½-inch strips ½ pound
    Clove garlic, minced 1
    Small carrot, peeled and sliced diagonally 1
    Small red bell pepper, chopped 1
    Small dried red chilis (optional) 2
    Scallions, thinly sliced 2
    1. In a small bowl, combine broth, soy sauce, orange zest, and cornstarch until cornstarch dissolves. Set aside.
    2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add steak and stir-fry for about 3 minutes, until browned. Stir in garlic, carrot, and bell pepper, and stir-fry another 3 minutes, or until carrot is slightly tender.
    3. Add chilis and cook entire mixture 2-3 more minutes, or until meat reaches desired degree of doneness.
    4. Pour cornstarch mixture into pan and stir-fry for 2-3 minutes, until sauce begins to thicken.
    5. Remove from heat, stir in scallions, and serve.

    Exchanges3 lean meats; 1.5 vegetables; 1 fat

    Side Suggestions: Jasmine Rice

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