ORANGE PEPPER BEEF
ORANGE PEPPER BEEF
Ingredients
- 1 cup low-sodium beef broth
- 1 lb beef strips
- 4 Tbsp reduced-sodium soy sauce or coconut aminos
- 1/2 cup orange juice concentrate
- 4 Tbsp lime juice
- 2 Tbsp sesame oil
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2 Tbsp cornstarch
- cooking spray
- 2 Tbsp canola oil
- 1 each red, green and yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 cup broccoli florets
- 3 scallions (green onions), thinly sliced
Directions
Slice the beef strips further into thin slices cutting against the grain.
In a large bowl, whisk the broth, soy sauce, orange juice concentrate, lime juice, sesame oil, garlic, and ginger.
Stir in the cornstarch until no lumps remain. Set aside.
Spray a wok or large skillet with oil spray. Add the canola oil and warm over medium heat. Add the peppers, onion, and broccoli and cook, stirring, 4 to 5 minutes, until the vegetables begin to soften but are still crisp.
Increase the heat to high and add the beef. Cook, stirring, 3 to 4 minutes, until the beef begins to take on color.
Reduce the heat to low and add the broth mixture. Cook 2 to 3 minutes longer, until the sauce thickens and the beef is no longer pink inside. Garnish with scallions. Serve immediately.