Bitsys Kitchen. Orange Beef

Orange Beef
1 1/2 cups uncooked instant rice 3 Tbsp. orange juice 1 Tbsp. rice vinegar 1 tsp. cornstarch 1 tsp. dark sesame oil 1/4 tsp. salt 1/8 tsp. crushed red pepper 1 pound flank steak 1 tsp. vegetable oil 1 Tbsp. minced peeled fresh ginger	2 tsp. grated orange rind 2 tsp. bottled minced garlic 2 Tbsp. lemon juice 2 Tbsp. sherry 1 Tbsp. low sodium soy sauce 2 cups broccoli florets 1/2 cup diagonally sliced carrot 1 (8 ounce) can sliced water chestnuts, drained

Cook rice according to package directions, and keep warm.

Combine orange juice, rice vinegar, cornstarch, sesame oil, salt, and red pepper; set aside.

Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until hot. Add ginger, orange rind, and garlic; sauté for 3 minutes or until lightly browned. Add beef, lemon juice, sherry, and soy sauce; stir fry for 2 minutes. Add broccoli, carrot, and water chestnuts; stir fry 3 minutes or until crisp tender.
Stir in orange juice mixture; stir fry 2 minutes. Serve over rice.

Yield: 4 servings (serving size: 1 cup stir fry and 3/4 cup rice).

CALORIES 461 (26% from fat); FAT 13.3g (sat 5g, mono 5.1g, poly 1.6g); PROTEIN 28g; CARB 57g; FIBER 3g; CHOL 57 mg; IRON 4.5 mg; SODIUM 374 mg; CALC 61 mg