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Orange Beef

Yield 4 servings (serving size: 1 cup stir-fry and 3/4 cup rice)

Ingredients

  • 1 1/2 cups (1 (5 1/4-ounce) bag) uncooked instant rice (such as Success)
  • 3 tablespoons orange juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 pound flank steak
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons grated orange rind
  • 2 teaspoons bottled minced garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons sherry
  • 1 tablespoon low-sodium soy sauce
  • 2 cups broccoli florets
  • 1/2 cup diagonally sliced carrot
  • 1 (8-ounce) can sliced water chestnuts, drained

Nutrition Information

  • calories 461
  • caloriesfromfat 26 %
  • fat 13.3 g
  • satfat 5 g
  • monofat 5.1 g
  • polyfat 1.6 g
  • protein 28 g
  • carbohydrate 57 g
  • fiber 3 g
  • cholesterol 57 mg
  • iron 4.5 mg
  • sodium 374 mg
  • calcium 61 mg

How to Make It

  1. Cook rice according to package directions, and keep warm.

  2. Combine orange juice and next 5 ingredients (orange juice through pepper); set aside.

  3. Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until hot. Add ginger, orange rind, and garlic; saute for 3 minutes or until lightly browned. Add beef, lemon juice, sherry, and soy sauce; stir-fry for 2 minutes. Add broccoli, carrot, and water chestnuts; stir-fry 3 minutes or until crisp tender. Stir in orange juice mixture; stir-fry 2 minutes. Serve over rice.