Ingredients

• 1  navel orange
• 1/4 cup(s) dry sherry
• 2 tablespoon(s) soy sauce
• 1 tablespoon(s) cornstarch
• 1 pound(s) beef eye round steaks, trimmed of fat and thinly sliced
• 3 teaspoon(s) canola oil
• 2  red and/or orange peppers, thinly sliced
• 1 package(s) (8.8-ounce) precooked whole-grain brown rice

Directions

1. From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.
2. In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.
3. In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.
4. Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs.
5. To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.

6.     Nutritional Information
(per serving)