28 28
YIELD
4 servings
ACTIVE
30 minutes
TOTAL
45 minutes
2 TBSP CORNSTARCH
ONE 12-OZ BONELESS SIRLOIN STEAK, CUT IN NARROW STRIPS
4 TSP CANOLA OIL
2 SMALL BELL PEPPERS, CUT IN ½-IN. STRIPS
1 LB BOK CHOY, STALKS AND LEAVES CUT IN HALF LENGTHWISE, THEN CROSSWISE IN 1-IN. PIECES, STALKS AND LEAVES SEPARATED
4 OZ SNOW PEAS
1½ TBSP MINCED FRESH GINGER
2 TSP MINCED GARLIC
1 TSP GRATED ORANGE ZEST
½ CUP ORANGE JUICE
1 TBSP PLUS 1 TSP LESS-SODIUM SOY SAUCE (SUCH AS HOUSE OF TSANG)
GARNISH: CHOPPED TOASTED ALMONDS, SHREDDED CARROTS AND SLICED SCALLIONS
Put cornstarch in a plastic food bag, add beef, seal and shake to coat.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 3 minutes or until cooked through. Remove to a plate.
Heat remaining oil in skillet; add peppers and bok choy stalks. Stir-fry 5 minutes or until almost crisp-tender.
Add bok choy leaves and snow peas; stir-fry 2 minutes. Push vegetables to edge of skillet; put ginger and garlic in middle. Cook 30 seconds until fragrant. Add beef, orange zest and juice, and soy sauce. Stir to combine with vegetables until simmering. Transfer to serving plates or bowls and sprinkle with the garnishes.
Rice with sliced scallions
CALORIES 296 TOTAL FAT 17G SATURATED FAT 5G CHOLESTEROL 57MG SODIUM 321MG
TOTAL CARBOHYDRATES 15G DIETARY FIBER 2G PROTEIN 20G
