Orange Pepper Beef Stir-Fry
20 mins
35 mins
Nutrition Facts
Calories: 485
Total Fat: 21 g
Saturated Fat: 4 g
Cholesterol: 74 mg
Sodium: 590 mg
Total Carbohydrate: 32 g
Dietary Fiber: 5 g
Protein: 43 g
Take Note
Contains Wheat/Gluten
INGREDIENTS
-
1/2
pounds
beef, stew meat, or top round
-
1/2
cup(s)
broth, beef, fat-free, less sodium
-
2
tablespoon
soy sauce, less sodium
-
1/4
cup(s)
orange juice concentrate
-
2
tablespoon
lime juice
-
1
tablespoon
oil, sesame
-
1
tablespoon
garlic, minced
-
1
tablespoon
ginger, fresh, minced
-
1
tablespoon
cornstarch
-
cooking spray
-
1
tablespoon
oil, canola
-
1
small
pepper(s), red, bell, thinly sliced
-
1
small
pepper(s), green, bell, thinly sliced
-
1
small
pepper(s), yellow, bell, thinly sliced
-
1
small
onion(s), red, or Vidalia
-
1
cup(s)
broccoli florets
-
3
scallion(s) (green onions), thinly sliced
PREPARATION
Place the beef in the freezer for 15 to 20 minutes, until firm but not totally frozen, for easy slicing. Cut into paper-thin slices against the grain.
In a large bowl, whisk the broth, soy sauce, orange juice concentrate, lime juice, sesame oil, garlic, and ginger. Stir in the cornstarch until no lumps remain. Set aside.
Spray a wok or large skillet with oil spray. Add the canola oil and warm over medium heat. Add the peppers, onion, and broccoli and cook, stirring, 4 to 5 minutes, until the vegetables begin to soften but are still crisp. Increase the heat to high and add the beef. Cook, stirring, 3 to 4 minutes, until the beef begins to take on color.
Reduce the heat to low and add the broth mixture. Cook 2 to 3 minutes longer, until the sauce thickens and the beef is no longer pink inside. Garnish with scallions. Serve immediately.
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