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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 |
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 chilies (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 chilies 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
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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