Ingredients
| Quantity | Ingredients |
|---|---|
| 3/4 cup / 175 ml | orange juice |
| 1 tbsp / 15 ml | sodium-reduced soy sauce |
| 1 tbsp / 15 ml | unseasoned rice vinegar |
| 1 tbsp / 15 ml | honey |
| 1 tsp / 5 ml | sesame oil |
| 2.5 tsp / 12 ml | cornstarch |
| 2 tsp / 10 ml | canola oil |
| 1 lb / 454 g | sirloin steak, trimmed of any visiable fat, sliced into 1/2-inch (1 cm) strips |
| 4 cups / 1 L | broccoli florets |
| 1 | large red bell pepper, cut into thin strips |
| 1.5 tbsp / 22 ml | grated fresh ginger root |
| 2 | cloves garlic, crushed |
| 4 cups / 1 L | cooked brown rice |
| 1 tsp / 5 ml | sesame seeds |
Directions
In a small bowl, whisk together orange juice, soy sauce, rice vinegar, honey, sesame oil and cornstarch. Set aside.
Heat 1 tsp canola oil in a large skillet over high heat. When pan is hot, add steak and sauté until brown, about 8 minutes. Transfer steak to a plate; set aside.
Add remaining 1 tsp of canola oil to the skillet; heat over medium-high heat. When pan is hot, add broccoli and red pepper. Sauté until tender-crisp, about 6 to 8 minutes. Add ginger and garlic; sauté for another minute.
Add cooked steak and orange juice mixture to the skillet; increase heat to high. Cook until heated through and sauce begins to boil and thicken, about 2 to 3 minutes. Remove from heat. Serve on a bed of brown rice; sprinkle with sesame seeds.
Serves 4.
Nutrition Facts
| Serving Size | Per serving (with brown rice) |
| Calories | 486 |
| Cholesterol | 60 |
| Carbohydrates | 65 |
| Fiber | 6 |
| Protein | 34 |
| Fat | 10 |
| Saturated Fat | 3 |
| Trans Fat | 0 |
| Sodium | 241 |
Source: Leslie Beck's Healthy Kitchen