Spicy Orange Beef
INGREDIENTS:
1 pound top sirlion or flank steak, partially frozen
2 tablespoons sherry
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 teaspoons vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (1/4 if you don't like spicy)
SAUCE:
1 teaspoon cornstarch
1/4 cup orange juice
3 tablespoons Splenda Granular
2 tablespoons light soy sauce
2 tablespoons low-sugar orange marmalade
1 tablespoon canola or peanut oil
1 medium onion, cut into 1/2-inch dice
2 small yellow peppers, cut into strips
1 cup sliced water chestnuts
2 green onions, chopped (white and green)
STEPS:
1. Slice steak thinly across the grain. Place in medium bowl, add sherry, soy sauce, and cornstarch and toss to coat meat. Set aside.

2. Combine sauce ingredients in a small bowl. Set aside.
3. Heat wok until hot. Add oil. When oil is very hot, add beef. (It should sizzle as it hits wok.) Stir-fry for 3-4 minutes until no longer pink. Remove from wok. Add onion to wok and stir 1 minute. Add peppers and water chestnuts. Stir-fry additional 2-3 minutes. Add sauce mixture, stir well. Add beef to hot sauce. Toss in green onions. Stir just until beef is coated and serve.

Serves Four

Per serving:  
Calories 310 Fat 15 grams (3.5 saturated)
Carbohydrate 16 grams Fiber 2 grams
Protein 27 grams Sodium 610 milligrams
Diabetic exchange = 1 Vegetable, 4 Lean Meat, 1/2 Carbohydrate, 1/2 Fat
WW point comparison = 7 points

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