Orange Beef and Broccoli
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Orange Beef and Broccoli
YIELD Makes 4 servings
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Broccoli is said to be one of the healthiest foods you can eat! It is loaded with antioxidants and cancer-fighting agents, such as vitamin C.
INGREDIENTS
| 1 | boneless beef top sirloin steak (about 1 pound) |
| 1/2 | cup orange juice |
| 2 | teaspoons reduced-sodium soy sauce |
| 1 | teaspoon sugar |
| 3 | teaspoons vegetable oil, divided |
| 3/4 | pound broccoli, coarsely chopped |
| 1 | cup diagonally sliced carrots |
| 1/2 | cup thinly sliced red bell pepper |
| 1 | green onion, diagonally sliced |
| 3/4 | cup cold water |
| 2 | teaspoons cornstarch |
| 1 | tablespoon grated orange peel |
| 6 | ounces uncooked yolk-free wide noodles |
PREPARATION:
- Slice beef lengthwise in half, then crosswise into 1/8-inch slices; place beef in nonmetallic bowl. Add orange juice, soy sauce and sugar; toss to coat evenly. Let stand 30 minutes, or cover and refrigerate overnight.
- Heat 2 teaspoons oil in large nonstick skillet or wok over medium-high heat until hot. Add broccoli, carrots, bell pepper and green onion; cook and stir 2 minutes. Remove vegetables to large bowl.
- Drain beef; reserve marinade. Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add beef to skillet; cook 1 to 2 minutes or until no longer pink. Add vegetables and reserved marinade to skillet; bring to a boil. Stir water into cornstarch until smooth; add to skillet. Cook until thickened, stirring constantly. Sprinkle with grated orange peel.
- Cook noodles according to package directions, omitting salt; drain. Spoon beef mixture over noodles; serve immediately.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 169 mg |
| Protein | 35 g |
| Fiber | 6 g |
| Carbohydrate | 43 g |
| Cholesterol | 77 mg |
| Saturated Fat | 3 g |
| Total Fat | 13 g |
| Calories from Fat | 27 % |
| Calories | 424 |
DIETARY EXCHANGE:
| Meat | 3-1/2 |
| Vegetable | 2-1/2 |
| Starch | 2 |
| Fat | 1/2 |
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