INGREDIENTS:
1/4 pound beef top round steak Orange Sauce
Nonstick spray coating*
4 green onions, bias-sliced into I -inch pieces
1 clove garlic, minced
1 tablespoon cooking oil (optional)
6 cups tom fresh spinach
1/2 8-ounce can (1/3 cup) sliced water chestnuts, drained
2 cups hot cooked rice
DIRECTIONS:
Partially freeze meat. Then, thinly slice meat across the grain into bite-size strips.
Prepare Orange Sauce; set aside.
Spray a wok or 12-incb skillet with nonstick spray coating. Heat over medium-high beat. Stir-fry onions
and garlic for 1 minute; remove from wok. If necessary, add 1 tablespoon 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 I tablespoon cornstarch, I teaspoon sugar, and I teaspoon
instant beef bouillon granules. Stir in I teaspoon finely shredded orange peel, 1/2 cup orange juice, and I
tablespoon soy sauce.
Makes 4 servings.
Calories: 294/serving
*Note: You may need to cook the beef in the oil to keep it from sticking to the wok. If you do, add 25 calories
to the calorie count of each serving.
TIME:
Preparation Time: 30 min.
Cooking Time: 6 min.
NUTRITIONAL INFORMATION PER SERVING:
20g protein
37g carbohydrate
7g fat
46mg cholesterol
428mg sodium
648mg potassium
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