1 pound boneless beef top round steak
3/4 cup frozen orange juice concentrate, thawed
1/2 cup fat-free Italian salad dressing
1/2 cup cold water
4 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
3 cups sliced yellow summer squash or zucchini, cut 1/4-inch thick
1 medium onion, cut into thin wedges
1 large green or red sweet bell pepper, cut into bite-size strips
3 cups hot cooked rice
Trim fat from beef. Partially freeze beef. Thinly slice beef across the grain into bite-size strips; set aside.
For sauce, in a bowl stir together thawed concentrate, salad dressing, water, cornstarch, and crushed red pepper; set aside.
Pour half of the oil into a 12-inch skillet. Preheat over medium-high heat. Add half of the beef; stir-fry about 3 minutes or until done. Remove and repeat with remaining oil and meat. Remove meat from skillet.
Add squash and onion to skillet. Stir-fry for 2 minutes. Add sweet pepper strips and stir-fry 2 minutes more or until vegetables are crisp-tender. Push vegetables from center of skillet. Stir sauce and add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return meat to pan. Stir all ingredients together to coat with sauce; heat through. Serve over rice.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 301; Total Fat: 6g; Saturated Fat: 2mg; Cholesterol: 0mg; Sodium: 48mg; Carbohydrates: 38g; Fiber: 2g; Protein: 21g
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