Orange Beef Stir-Fry

Recipe from

Cooking Light

Nutritional Information

Calories 456
Caloriesfromfat 0.0 %
Fat 15.5 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.2 g
Carbohydrate 50.2 g
Fiber 3.1 g
Cholesterol 60 mg
Iron 4.8 mg
Sodium 472 mg
Calcium 66 mg

Ingredients

1 (1-pound) lean flank steak
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup low-sugar orange marmalade
3 tablespoons hoisin sauce
Vegetable cooking spray
2 teaspoons sesame oil, divided
2 (6-ounce) packages frozen snow peas
1/4 teaspoon salt
2 cups cooked long-grain rice (cooked without salt or fat)
Dried crushed red pepper (optional)

Preparation

Trim fat from steak. Slice steak diagonally across grain into thin strips; set aside.

Drain oranges, reserving 2 tablespoons juice. Set oranges aside. Discard remaining juice. Combine reserved 2 tablespoons juice, marmalade, and hoisin sauce in a small bowl; set aside.

Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add steak strips, and stir-fry 6 minutes. Remove steak strips from wok; drain and pat dry with paper towels.

Drizzle remaining 1 teaspoon oil around top of wok, coating sides. Add snow peas; stir-fry 4 minutes. Add steak strips and salt.

Stir in marmalade mixture and oranges. Bring to a boil, and stir-fry 1 minute or until thoroughly heated. Serve over rice. Sprinkle with red pepper, if desired.

Cooking Light Light & Easy 1997,

Cooking Light

January 1997
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