1/2 pound beef, stew meat, or top round
1/2 cup fat-free, reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
1/4 cup orange juice concentrate
2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh, minced ginger
1 tablespoon cornstarch
Nonstick cooking spray
1 tablespoon canola oil
3 small bell peppers (any color), thinly sliced
1 small vidalia or red onion
1 cut broccoli florets
3 scallions, thinly sliced
Place the beef in the freezer for 15 to 20 minutes, until firm but not totally frozen, for easy slicing. Cut into paper-thin slices against the grain.
In a large bowl, whisk the broth, soy sauce, orange juice concentrate, lime juice, sesame oil, garlic and ginger. Stir in the cornstarch until no lumps remain. Set aside.
Spray a wok or large skillet with oil spray. Add the canola oil and warm over medium heat. Add the peppers, onion, and broccoli and cook, stirring, 4 to 5 minutes, until the vegetables begin to soften but are still crisp. Increase the heat to high and add the beef. Cook, stirring, 3 to 4 minutes, until the beef begins to take on color.
Reduce the heat to low and add the broth mixture. Cook 2 to 3 minutes longer, until the sauce thickens and the beef is no longer pink inside. Garnish with scallions. Serve immediately.
MAKES 2 SERVINGS. NUTRIENTS PER SERVING:
21 grams total fat
5 grams fiber
590 milligrams sodium
32 grams carbs
4 grams saturated fat
74 grams cholesterol
43 grams protein