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Made with Vita-Pakt #780 Orange Peel Powder, #185 Orange Juice, and # 30 Orange Peel Extra Short Shred
Orange Beef Stir-Fry
This well-seasoned Asian dish uses a small amount of a soy sauce with considerably less sodium than regular or even lite sauces. The bell peppers, bok choy and orange juice are rich in disease-fighting vitamin C.
Active: 30 min/Total: 45 min
Good served with brown rice.
2 Tbsp cornstarch
1 Tbsp of Vita-Pakt Product #780 Orange Peel Powder
12-oz boneless sirloin steak, cut in narrow strips
4 tsp canola oil
2 small bell peppers, cut in
1 lb bok choy, stalks and leaves cut in half lengthwise, then crosswise in 1-in. pieces, stalks and leaves separated
4 oz snow peas
1 1/2 Tbsp minced fresh ginger
2 tsp minced garlic
1 tsp Vita-Pakt Product # 30 Orange Peel Extra Short Shred
1/2 cup Vita-Pakt Product #185 (Diluted 1 to 4 water) Orange Juice
1 Tbsp plus 1 tsp less-sodium soy sauce (such as House of Tsang)
Garnish: chopped toasted almonds, shredded carrots and sliced scallions
1. Put cornstarch and orange peel powder in a plastic food bag, add beef, seal and shake to coat.
2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 3 minutes or until cooked through. Remove to a plate.
3. Heat remaining oil in skillet; add peppers and bok choy stalks. Stir-fry 5 minutes until almost crisp-tender.
4. Add bok choy leaves and snow peas; stir-fry 2 minutes. Push vegetables to edge of skillet; put ginger and garlic in middle. Cook 30 seconds until fragrant. Add beef, orange peel and juice and soy sauce. Stir to combine with vegetables until simmering. Transfer to serving plates or bowls and sprinkle with the garnishes.
Per serving: 296 cal, 20 g pro, 15 g car, 2 g fiber, 17 g fat (5 g sat fat), 57 mg chol, 321 mg sod
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