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Orange Peel Beef

Adapted from CooksAid.com

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 TOP

Servings

Ingredients and Preparation TOP

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

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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