1 Cup sweet onion(like Vidalia) cut into 1/4 inch pieces
1 Cup green pepper cut into 1/4 inch pieces
1/2 tsp. salt
3 sliced green onions, green parts only
Instructions
Lay beef strips on paper towel and allow to dry for 30 minutes. In a medium bowl, dissolve 1 Tbl.cornstarch in orange juice. Once dissolved, add brown sugar, vinegar, water, soy sauce, o.j.concentrate, garlic and gingerroot. Stir to combine.
Coat the dried beef with the remaining cornstarch. In wok or large skillet over medium-high heat, cook beef in 2 batches each batch with 1 Tbl. oil and 1/4 tsp. red pepper flakes. Cook until no longer pink, about 4 minutes. Remove from wok after each batch is cooked.
Heat remaining Tbl. oil in wok and sauté green pepper and onion 2 to 3 minutes. Return beef to wok, along with the sauce. Stir to loosen bits stuck in pan. Cook until sauce thickens, 3-4 minutes. Add salt and stir. Top with sliced green onion.
Serve over rice. NOTE- I would add additional stir-fry vegetables. 483 calories per serving, 26% from fat, 29 grams protein, 421 mg. sodium,4 grams fiber.
Originally Submitted
6/18/2013
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