• 3/4 lb. top round, trimmed of all fat, and thinly sliced
• 2 tbsp. cornstarch
• 2 tsp. fresh orange peel, minced
• 1/2 cup low sodium beef broth
• 1/4 cup orange juice
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sugar (optional – I did not add this)
• 1-2 tsp. Thai Chili Sauce (there is 18 g of sugar per 2 tbsp.)
• 4 tsp. canola oil
• 1 tbsp. fresh ginger, minced
• 1 red bell pepper, thinly sliced (matchstick)
• snow peas, thinly sliced (matchstick)
• shredded carrots

Combine the beef, 1 tbsp. cornstarch  and the orange peel in a bowl; toss to coat and set aside.  Combine the remaining cornstarch, the broth, orange juice, soy sauce, sugar and chili sauce in a bowl; set aside.

Add 2 tsp. oil to a non-stick skillet, or wok, and cook beef for 5 minutes or until cooked through; remove.  Add the remaining 2 tsp. oil and stir-fry the ginger until fragrant.  Add the vegetables and stir-fry until crisp tender 2-3 minutes.  Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens.  Add the beef and heat through.

Old Points Value of 5:  New Points Value of 6 per 1 cup serving

Recipe by cookingwithauntjuju.com