Stir-frying rather than deep-frying the beef in this popular dish cuts the fat but not the flavor because it’s the sweet and spicy orange sauce that really makes the dish. Slicing the meat while it’s slightly frozen makes it easy to cut very thin, uniform slices for stir-frying.

Makes 4 servings

Ingredients:

1 pound top sirloin or flank steak, partially frozen
2 tablespoons sherry
2 tablespoons light soy sauce
1 tablespoon cornstarch
Sauce:
1  teaspoon cornstarch
1/4 cup regular or light orange juice
3  tablespoons Splenda Granular
2  tablespoons light soy sauce
2  tablespoons low-sugar orange marmalade
2 teaspoons vinegar
1  teaspoon sesame oil
1/2  teaspoon red pepper flakes (1/4 if you don’t like spicy)
1  tablespoon canola or peanut oil
1 medium onion, cut into 1/2-inch dice
1 yellow peppers and 1 green pepper, cubed or cut into strips
1 cup sliced water chestnuts
2 green onions, chopped (white and green)

Instructions:

1. Slice steak thinly across the grain. Place in medium bowl. Add sherry, soy sauce, and cornstarch and toss to coat meat. Set aside.

3. Combine sauce ingredients in a small bowl. Set aside.

4. 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.

5. 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.

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Nutrition Information Per Serving:
Calories 310 : Fat 15 grams (3.5 saturated): Carbohydrate 16 grams      (sugar 5 gms)  Fiber 2 grams: Protein 27 grams : Sodium 610 milligrams

Diabetic exchange = 1 Vegetable, 4 Lean Meat, 1/2 Carbohydrate, 1/2 Fat: Weight Watcher point comparison = 7 points