Health Information

Orange Peel Beef

  • Home
  • Health Information

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

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

Servings and Times

Servings 2

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

  1. In a small bowl, combine broth, soy sauce, orange zest, and cornstarch until cornstarch dissolves. Set aside.
  2. 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.
  3. Add chilis and cook entire mixture 2-3 more minutes, or until meat reaches desired degree of doneness.
  4. Pour cornstarch mixture into pan and stir-fry for 2-3 minutes, until sauce begins to thicken.
  5. Remove from heat, stir in scallions, and serve.
  • Exchanges

    3 lean meats; 1.5 vegetables; 1 fat

  • Side Suggestions: Jasmine Rice