Warning! Don’t eat the chilies unless you love very spicy foods; they’re added for flavor.

Nutrition Facts

Serving Size½ of recipe
Total Fat20 g
Saturated Fat6.5 g
Sodium572 mg
Total Carbohydrate10 g
Dietary Fiber2.5 g
Protein25 g

Servings and Times


Ingredients and Preparation

Reduced-sodium chicken broth½ cup
Low-sodium soy sauce1 tablespoon
Zest of ½ orange (finely grate the orange part of the peel; yields about ½ teaspoon zest)
Cornstarch1 teaspoon
Canola oil2 teaspoons
Sirloin steak, cut into 2-inch by ½-inch strips½ pound
Clove garlic, minced1
Small carrot, peeled and sliced diagonally1
Small red bell pepper, chopped1
Small dried red chilis (optional)2
Scallions, thinly sliced2
  1. Directions
  2. In a small bowl, combine broth, soy sauce, orange zest, and cornstarch until cornstarch dissolves. Set aside.
  3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add steak and stir-fry for about 3 minutes, until browned. Stir in garlic, carrot, and bell pepper, and stir-fry another 3 minutes, or until carrot is slightly tender.
  4. Add chilis and cook entire mixture 2-3 more minutes, or until meat reaches desired degree of doneness.
  5. Pour cornstarch mixture into pan and stir-fry for 2-3 minutes, until sauce begins to thicken.
  6. Remove from heat, stir in scallions, and serve.