SAUCE
1 tbsp Cornstarch
1 tsp Sugar
1 tsp Instant beef bouillon granules
1 tsp Orange peel, finely shredded
1/2 cup Orange juice
1 tbsp Soy sauce
BEEF
12 oz Beef top round steak
Nonstick spray coating
1 Clove garlic, minced
4 Green onions, bias cut into 1-inch lengths
1 tbsp Cooking oil
8 oz Fresh spinach, torn into bite-size pieces
4 oz Sliced water chestnuts, drained (1/2 can)
2 cup Cooked rice, hot
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Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and set aside.
Beef: Partially freeze steak; slice thinly across the grain into strips. Spray a wok or large skillet with nonstick spray coating. Stir-fry garlic and onion 1 minute and remove from wok. Add oil to wok, if needed. Stir-fry half of the beef for 2 to 3 minutes. Remove form the wok and stir-fry the rest of the beef. Return all of the beef to the wok. Stir in the Orange Sauce. Cook and stir until bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve hot over rice.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
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