Warning! Don’t eat the chilies unless you love very spicy foods; they’re added for flavor.
Nutrition Facts| Serving Size | ½ of recipe | | Calories | 322 | | Total Fat | 20 g | | Saturated Fat | 6.5 g | | Sodium | 572 mg | | Total Carbohydrate | 10 g | | Dietary Fiber | 2.5 g | | Protein | 25 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| 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 strips | ½ pound | | Clove garlic, minced | 1 | | Small carrot, peeled and sliced diagonally | 1 | | Small red bell pepper, chopped | 1 | | Small dried red chilis (optional) | 2 | | Scallions, thinly sliced | 2 |
Directions - 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 |