Orange Peel Beef
En Español (Spanish Version)

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

Nutrition Facts
Serving Size½ of recipeCalories322Total Fat20 gSaturated Fat6.5 gSodium572 mgTotal Carbohydrate10 gDietary Fiber2.5 gProtein25 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresReduced-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 sliced2
  • Directions
  • In 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.



  • Exchanges
    3 lean meats; 1.5 vegetables; 1 fat

    Side Suggestions: Jasmine Rice




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