|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|
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.
|Serving Size||Per serving (with brown rice)|
Source: Leslie Beck's Healthy Kitchen