Spicy Orange Beef

This is such a tasty dish. Its not your normal stirfry and has, as my husband would say, "Great flavor".

Spicy Orange Beef
Serves: 4
Points: 7

Ingredients

2 navel oranges
2/3 cup low-sodium chicken broth
2 tbsp reduced-sodium soy sauce
1 tbsp cornstarch
1/2 tsp crushed red pepper
1 tbsp vegetable oil
1 pound beef top round, trimmed of all visible fat and cut into 2 x 1/8 inch strips
1 pound broccoli crowns cut into small florets
1 red bell pepper, seeded and cut into 3/4 inch pieces
3 scallions, cut into 1 inch pieces
2 tbsp minced peeled fresh ginger
2 large garlic cloves, minced
2 cups hot cooked brown rice

1. With a vegetable peeler, remove enough zest from one of the oranges to make 2 tbsp very thinkly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.

2. Combine 1/3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.

3. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.

4. Add the broccoli, bell pepper, orange zest strips, and the remaining 1/3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections, and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice.