Warning! Don’t eat the chilies unless you love very spicy foods; they’re added for flavor.
½ of recipe
Servings and Times
Ingredients and Preparation
Reduced-sodium chicken broth
Low-sodium soy sauce
Zest of ½ orange (finely grate the orange part of the peel; yields about ½ teaspoon zest)
Sirloin steak, cut into 2-inch by ½-inch strips
Clove garlic, minced
Small carrot, peeled and sliced diagonally
Small red bell pepper, chopped
Small dried red chilis (optional)
Scallions, thinly sliced
In a small bowl, combine broth, soy sauce, orange zest, and cornstarch until cornstarch dissolves. Set aside.
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.
Add chilis and cook entire mixture 2-3 more minutes, or until meat reaches desired degree of doneness.
Pour cornstarch mixture into pan and stir-fry for 2-3 minutes, until sauce begins to thicken.
Remove from heat, stir in scallions, and serve.
Exchanges 3 lean meats; 1.5 vegetables; 1 fat
Side Suggestions: Jasmine Rice
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