Spicy Orange Beef
Source of Recipe
Recipe du Jour - e-mail
Recipe Introduction
I served this over quick-cooking brown rice tossed with chopped peanuts and a small green salad on the side.
Makes 4 servings.
1 pound top round beef, cut into thin strips
2 tablespoons cornstarch, divided
2 teaspoons grated orange rind
2 tablespoons low-sodium soy sauce
1/2 cup lower-sodium chicken broth
1/2 cup orange juice
2 teaspoons sugar
1/4 teaspoon red pepper flakes
1 tablespoon canola oil
1 tablespoon minced fresh ginger
1/2 pound green beans, in 1-inch pieces
Combine the beef, 1 tablespoon of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside.
Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved. Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.
Heat the oil in a large non-stick skillet over medium high heat. Add the beef and cook, stirring, 1 minute. Add the ginger and green beans and cook, stirring 2 to 3 minutes, or until the beans are crisp-tender.
Stir the reserved sauce and pour it into the skillet. Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy. Enjoy.
Each serving is 203 calories, 26 g. protein, 14 gr. carbohydrates, 2 g. fiber, 7 g fat (2 g. saturated fat) 50 mg. cholestrol, 442 mg. sodium
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