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Orange Beef Stir-Fry

Yield 4 servings

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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

  5. 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