Orange Beef & Pepper Stir-fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.3
- Total Fat: 14.0 g
- Cholesterol: 66.9 mg
- Sodium: 344.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.4 g
- Protein: 33.4 g
View full nutritional breakdown of Orange Beef & Pepper Stir-fry calories by ingredient
Introduction
This is very good over brown rice. I didn't have any cornstarch in the house, so I used Wondra flour, which worked perfectly. Very easy and tasty! This is very good over brown rice. I didn't have any cornstarch in the house, so I used Wondra flour, which worked perfectly. Very easy and tasty!Number of Servings: 4
Ingredients
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1 navel orange
1/4 c. dry sherry
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 lb. beef eye round steaks, trimmed of fat and thinly sliced
3 tsp canola oil
2 red and/or orange peppers, thinly sliced
Directions
1. From orange, grate 1 tsp. peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.
2. In 12-inch skillet, heat 1 tsp oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.
3. In same skillet, heat remaining 2 tsp oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.
4. Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute.
5. To serve, toss beef and peppers with orange sauce. Serve over brown or white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KAREN8241.
2. In 12-inch skillet, heat 1 tsp oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.
3. In same skillet, heat remaining 2 tsp oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.
4. Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute.
5. To serve, toss beef and peppers with orange sauce. Serve over brown or white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KAREN8241.
Member Ratings For This Recipe
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