Rating: 3.5 stars
31 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

Orange juice, crushed red pepper, and sesame oil add allure to this saucy Chinese entrée. A side of sliced cucumbers dressed with rice vinegar and a pinch of sugar would offer a good balance for this spicy meal.

Recipe by Cooking Light August 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup beef mixture and about 1/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well.

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  • Combine garlic, pepper, and beef, tossing well.

  • Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

  • Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.

Nutrition Facts

274 calories; calories from fat 22%; fat 6.8g; saturated fat 1.9g; mono fat 2.4g; poly fat 0.7g; protein 26.5g; carbohydrates 24.9g; fiber 2.1g; cholesterol 69mg; iron 3.7mg; sodium 627mg; calcium 25mg.
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