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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.