| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Beef | 4 | Servings |
INGREDIENTS
| 1 | tb | Cornstarch |
| 1 | ts | Sugar |
| 1 | ts | Instant beef bouillon granules |
| 1 | ts | Orange peel, finely shredded |
| 1/2 | c | Orange juice |
| 1 | tb | Soy sauce |
| 12 | oz | Beef top round steak |
| Nonstick spray coating | ||
| 1 | Clove garlic, minced | |
| 4 | Green onions, bias cut into 1-inch lengths | |
| 1 | tb | Cooking oil |
| 8 | oz | Fresh spinach, torn into bite-size pieces |
| 4 | oz | Sliced water chestnuts, drained (1/2 can) |
| 2 | c | Cooked rice, hot |
INSTRUCTIONS
SAUCE BEEF Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and set aside. Beef: Partially freeze steak; slice thinly across the grain into strips. Spray a wok or large skillet with nonstick spray coating. Stir-fry garlic and onion 1 minute and remove from wok. Add oil to wok, if needed. Stir-fry half of the beef for 2 to 3 minutes. Remove form the wok and stir-fry the rest of the beef. Return all of the beef to the wok. Stir in the Orange Sauce. Cook and stir until bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve hot over rice. LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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