- 3 oranges
- 3 tablespoon reduced-sodium soy sauce
- 1 tablespoon Chinese rice wine, or dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon sugar
- 3 teaspoons peanut oil, or canola oil, divided
- 1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
- 2 tablespoon minced garlic
- 2 tablespoon minced fresh ginger
- 6-8 small dried red chiles
- 2 pounds broccoli, cut into small florets (6 cups)
- 1/3 cup water
- 1 red bell pepper, seeded and sliced
- 1/2 cup sliced scallion greens
With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
- Serving: Per serving
- Calories: 232
- Carbohydrates: 22g
- Fat: 8g
- Protein: 23g
- Dietary Fiber: 7g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 36mg
- Potassium: 941mg
- Sodium: 347mg
- Exchanges: 1/2 fruit, 2 vegetable, 2 lean meat, 1/2 fat
- Carbohydrate Servings: 1