Orange Peel BeefEn Español (Spanish Version)
Warning! Don’t eat the chilies unless you love very spicy foods; they’re added for flavor.
Serving Size½ of recipeCalories
20 gSaturated Fat6.5 gSodium
572 mgTotal Carbohydrate
10 gDietary Fiber2.5 gProtein
25 gServings2IngredientsMeasuresReduced-sodium chicken broth½ cupLow-sodium soy sauce1 tablespoonZest of ½ orange (finely grate the orange part of the peel; yields about ½ teaspoon zest)Cornstarch1 teaspoonCanola oil2 teaspoonsSirloin steak, cut into 2-inch by ½-inch strips½ poundClove garlic, minced1Small carrot, peeled and sliced diagonally1Small red bell pepper, chopped1Small dried red chilis (optional)2Scallions, thinly sliced2DirectionsIn a small bowl, combine broth, soy sauce, orange zest, and cornstarch until cornstarch dissolves. Set aside.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.Add chilis and cook entire mixture 2-3 more minutes, or until meat reaches desired degree of doneness.Pour cornstarch mixture into pan and stir-fry for 2-3 minutes, until sauce begins to thicken.Remove from heat, stir in scallions, and serve.
3 lean meats; 1.5 vegetables; 1 fat
Side Suggestions: Jasmine Rice