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Orange Peel Beef
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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 Size½ of recipe
Calories322
Total Fat20 g
Saturated Fat6.5 g
Sodium572 mg
Total Carbohydrate10 g
Dietary Fiber2.5 g
Protein25 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
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 strips½ 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 sliced2
  1. Directions
  2. In a small bowl, combine broth, soy sauce, orange zest, and cornstarch until cornstarch dissolves. Set aside.
  3. 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.
  4. Add chilies and cook entire mixture 2-3 more minutes, or until meat reaches desired degree of doneness.
  5. Pour cornstarch mixture into pan and stir-fry for 2-3 minutes, until sauce begins to thicken.
  6. 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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