1-1\/2 cups hot cooked Rice
\n3 T. orange juice
\n1 T. rice vinegar
\n1 tsp. cornstarch
\n1 tsp. dark sesame oil
\n1\/4 tsp. salt
\n1\/8 tsp. crushed red pepper
\n1 pound flank steak
\n1 tsp. vegetable oil
\n1 T. minced peeled fresh ginger
\n2 tsp. grated orange rind
\n2 tsp. bottled minced garlic
\n2 T. lemon juice
\n2 T. sherry
\n1 T. low-sodium soy sauce
\n2 cups broccoli florets
\n1\/2 cup diagonally sliced carrot
\n1 (8-ounce) can sliced water chestnuts, drained<\/p>\n
Combine orange juice and next 5 ingredients (orange juice through pepper); set aside. Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until hot. Add ginger, orange rind, and garlic; saut\u00e9 for 3 minutes or until lightly browned. Add beef, lemon juice, sherry, and soy sauce; stir-fry for 2 minutes. Add broccoli, carrot, and water chestnuts; stir-fry 3 minutes or until crisp tender. Stir in orange juice mixture; stir-fry 2 minutes. Serve over rice.<\/p>\n
Yield: 4 servings
\nServing size: 1 cup stir-fry and 3\/4 cup rice<\/p>\n
Calories: 461
\nFat: 13.3g
\nFiber: 3 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 cups hot cooked Rice 3 T. orange juice 1 T. rice vinegar 1 tsp. cornstarch 1 tsp. dark sesame oil 1\/4 tsp. salt 1\/8 tsp. crushed red pepper 1 pound flank steak 1 tsp. vegetable oil 1 T. minced peeled fresh ginger 2 tsp. grated orange rind 2 tsp. bottled minced garlic 2 T. lemon juice 2 T. sherry 1 T. low-sodium soy sauce 2 cups broccoli florets 1\/2 cup diagonally sliced carrot 1 (8-ounce) can sliced water chestnuts,…<\/p>\n