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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 lb top round beef, cut into thin strips |
2 tablespoons cornstarch, divided |
2 tablespoons grated orange rind |
2 tablespoons low sodium soy sauce |
1/2 cup low sodium chicken broth |
1/2 cup orange juice |
2 teaspoons sugar |
1/4 teaspoon red pepper flakes |
1 tablespoon canola oil |
1 tablespoon minced fresh ginger |
1/2 lb green beans, in 1 inch pieces |
Directions:
1. Combine the beef, 1 tbsp.
2. of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside.
3. Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved.
4. Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.
5. Heat the oil in a large nonstick skillet over medium high heat.
6. Add the beef and cook, stirring, 1 minute.
7. Add the ginger and green beans and cook, stirring, 2 to 3 minutes, or until the beans are crisp-tender.
8. Stir the reserved sauce and pour it into the skillet.
9. Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy.
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