Start to Finish: 30 minutes
8 ounces fresh green beans, trimmed and halved crosswise
½ cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
½ teaspoon finely shredded orange peel
½ cup bias-sliced green onion
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
1 teaspoon canola oil
12 ounces boneless beef sirloin steak, thinly sliced
2 cups hot cooked brown rice
2 teaspoons sesame seeds, toasted
2 oranges, peeled and sectioned or thinly slices crosswise
In a covered medium saucepan cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain; set aside.
For sauce, in a small bowl combine orange juice, soy sauce, toasted sesame oil, cornstarch, and orange peel; set aside.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onion, ginger, and garlic to hot skillet; cook and stir for 1 minutes. Add precooked green beans; cook and stir for 2 minutes. Remove vegetables from skillet.
Carefully add canola oil to the hot skillet. Add beef; cook and stir about 3 minutes or until desired doneness. Remove from skillet.
Stir sauce; add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve over hot cooked brown rice. Sprinkle with toasted sesame seeds. Serve with orange slices. Makes 4 servings.
Nutrition Facts, per serving: 350 Calories, 11 g total fat (2 g sat. fat), 52 mg cholesterol, 24 g protein, 41 g carbohydrate, 6 g fiber, 348 mg sodium
From Better Homes and Gardens