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This quick-to-make meal is perfect for those busy weeknights.1 cup reduced-sodium beef broth
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
3 tablespoons Dierbergs frozen orange juice concentrate, thawed
3 tablespoons Dierbergs vegetable oil (divided)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef breakfast steaks, cut into thin strips
1 package (6 ounces) fresh snow peas,trimmed and halved (2 cups)
1 cup red bell pepper strips
Hot cooked rice
1 can (11 ounces) mandarin orange segments, drained
1/2 cup Dierbergs cashews, toasted and coarsely chopped In 2-cup glass measure, stir together broth, cornstarch, soy sauce, and orange juice concentrate; set aside. In wok or large skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic, red pepper flakes, and beef; stir-fry until no longer pink, about 5 to 7 minutes. Remove beef from wok. Add remaining 1 tablespoon oil, snow peas, and bell pepper to wok; cook for 3 to 4 minutes. Remove vegetables from wok. Stir broth mixture; add to wok and cook until thickened, about 1 minute. Add cooked beef and vegetables; stir-fry until heated through. Serve over rice topped with orange segments and cashews.
Makes 6 servings Servings: Per serving without rice Calories: 282 Cholesterol: 39 mg
Fat: 14 g
Sodium: 487 mg
Carbohydrates: 17 g
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