| 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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