Orange Beef Stir-Fry with Broccoli and Red Pepper

Serve with Rice

Ingredients

1/2 cup orange juice	2 tsp freshly grated orange zest
1 T rice vinegar (I used Champagne)	1 sm. Red onion diced (1/2 cup)
1 T cornstarch	3 clove garlic, minced
1 T oil	1 cup onion, sliced
12 oz flank steak, cut into ¼ inch thick slices	4 cups broccoli, cut into 1 inch florets
1 T minced fresh ginger (or a couple shakes of ground)	1 red bell pepper, cut into strips (1 1/2 cup)

Directions
TIn a small bowl, whisk together the orange juice, soy sauce, oyster-flavored sauce, vinegar, hot sauce, and cornstarch; set aside.

Heat 1 tsp oil in large nonstick skillet or wok over high heat. Add 1/2 the steak and cook, with out stirring or turning, until browned on the underside, about 1 minute. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds. Transfer to a plate. Add another 1 tsp oil, repeat with the remaining steak, and transfer to the plate.

Add the remaining 1 tsp of oil to the skillet, then add the ginger, orange zest, and garlic and stir-fry until fragrant, 10 to 20 seconds. Add the onion and stir-fry for 1 minute. Add the broccoli and bell pepper and stir-fry for 30 seconds. Add 1/4 cup water, cover and cook just until crisp-tender about 1 1/2 minutes. Push the vegetables to the outside of the pan. Stir the reserved sauce, pour into the center of the pan, and cook, stirring, until glossy and thickened, about 1 minute. Stir the vegetables into the sauce, return the steak to the skillet and turn to coat.

Serve with Rice

1 Serving = 1 1/2 cups

Source: Reader's Digest - Magic Foods for Better Blood Sugar (Recipe slightly modified)