Beef
Steak
Stir-Fry
with
Orange
Sauce
-
serves
4
3/4
pound
beef
top
round
steak
Orange
sauce
Nonstick
spray
coating
4
green
onions,
bias-sliced
into
1-inch
pieces
1
clove
garlic,
minced
1
tbsp
cooking
oil
(optional)
6
cups
torn
fresh
spinach
1/2
8-ounce
can
(1/3
cup)
sliced
water
chestnuts,
drained
2
cups
hot
cooked
rice
Partially
freeze
meat.
Then,
thinly
slice
meat
across
the
grain
into
bite-size
strips.
Prepare
Orange
Sauce;
set
aside.
Spray
a
wok
or
12-inch
skillet
with
nonstick
spray
coating.
Heat
over
medium-high
heat.
Stir-fry
onions
and
garlic
for
1
minute;
remove
from
wok.
If
necessary,
add
1
tbsp
oil.
Stir-fry
meat
for
2
to
3
minutes
or
till
done.
Push
meat
away
from
center
of
wok.
Stir
Orange
Sauce
and
pour
into
the
center
of
wok.
Cook
and
stir
till
thickened
and
bubbly.
Stir
in
spinach,
water
chestnuts,
and
onion
mixture.
Cover
and
cook
for
1
minute.
Serve
over
rice.
Orange
Sauce:
In
a
small
bowl
stir
together
1
tbsp
cornstarch,
1
tsp
sugar,
and
1
tsp
instant
beef
bouillon
granules.
Stir
in
1
tsp
finely
shredded
orange
peel,
½
cup
orange
juice,
and
1
tbsp
soy
sauce.
Submitted By (Miki)
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