1 pound beef top round steak or sirloin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces
1 clove garlic, minced
1 T. cooking oil (optional)
6 cups torn fresh spinach
1/3 cup sliced water chestnuts, drained

Orange Sauce:

1 T. cornstarch
1 tsp. sugar
1 tsp. instant beef bouillon granules
1 tsp. finely shredded orange peel
1/2 cup orange juice
1 T. soy sauce

Partially freeze meat. Thinly slice meat across the grain into bite-size strips. Combine all orange sauce ingredients; 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 a little broth. 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 or noodles.

Yield: 4 servings

Calories: 257
Fat: 6.8g
Fiber: 3.7g

Notes: I used fresh tangelos for the half cup of juice, and splenda instead of sugar in the orange sauce. Hubby and I both enjoyed this recipe a lot. I had it over spaghetti squash, he gagged at the thought of squash and wrapped his portion in a couple or tortillas, despite the fact it was supposed to be more Asian than tortillas would permit 😉