Orange Beef Stir-Fry

Orange Beef Stir-Fry 5 pts/6 servings (3/4 c. serving)
published in Light & Tasty August/September 2006, p38

Ingredients

2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 egg white
1 beef flank steak (1 pound), cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange peel
1/2 teaspoon hoisin sauce
1 tablespoon canola oil
2 cups hot cooked long grain rice

Directions

In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.

In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.

In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutrition Facts: 3/4 cup beef mixture with 1/2 cup rice equals 390 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 725 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.

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Made March 8, 2011. I didn't use the grated orange peel, so I'm not sure if the orange flavor would be stronger if I had. The dish was pretty good, but not spectacular. I'm not sure I cut the steak in the correct direction. I took the easy way and cut it long-ways because it was nice and folded, but maybe I should have cut it along the width of the stead instead. The meat was a little bit tough.

The 5 points I calculated do not include the rice.