Recipe: Stir-fried orange beef

Makes 4 2-cup servings.

Ingredients

• 1 bag (12 ounces) frozen stir-fry vegetables
• 1 tablespoon peanut or vegetable oil
• 1 tablespoon onion, minced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 egg white, lightly beaten
• 2 tablespoons cornstarch
• 12 ounces beef flank steak, sliced into thin strips
• 3 tablespoons hoisin sauce
• 1 tablespoon lite soy sauce
• ½ cup orange juice
• 1 tablespoon dry sherry (optional)

Directions

1. Thaw frozen vegetables in the microwave or bowl of hot water.
2. Heat oil in a large wok or sauté pan.
3. Add onion, garlic and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
4. Put egg white in one bowl and cornstarch in another. Dip steak strips into egg white and then coat with cornstarch.
5. Add steak to pan and stir fry until lightly browned, about 6 minutes.
6. Add hoisin sauce, soy sauce, orange juice and sherry (if using) and bring to a boil over high heat. Immediately lower temperature to a gentle simmer.
7. Add the thawed vegetables and mix gently. Simmer until heated through, about 3 minutes.
8. Divide mixture into 4 equal portions and serve.

Nutrition per serving: 261 calories, 9g fat, 28mg cholesterol, 418mg sodium, 23g carbohydrates, 23g protein

This recipe was republished from The Circle magazine, a monthly publication of Geisinger’s Silver Circle program. Subscribe now.

Adapted from healthyeating.nhlbi.nih.gov

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