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Ingredients
- 3/4 lb Beef top round steak
- 1/3 c. Orange juice
- 2 Tbsp. Hoisin sauce
- 2 Tbsp. Reduced-sodium soy sauce
- 2 Tbsp. Rice vinegar
- 1 tsp Cornstarch
- 1 tsp Vegetable oil
- 1 Tbsp. Grated, peeled gingerroot
- 1/4 tsp Crushed red pepper
- 8 ounce Shredded cabbage, for coleslaw (one bag)
- 5 ounce Carrots, (1 3/4 c. shredded)
- 3 x Green onions, cut in 1/4" pcs
- 4 med Boston lettuce leaves
Directions
- 1. With sharp knife, trim all fat from round steak. Cut round steak lengthwise in half, then cut each half crosswise into 1/8-inch-thick slices.
- 2. In small bowl, combine orange juice, hoisin sauce, soy sauce, vinegar, and cornstarch.
- 3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.
- Add in ginger and crushed red pepper and cook 20 seconds; add in beef and cook 2 min or possibly till beef just loses its pink color. Transfer beef to bowl; keep hot. Add in orange-juice mix, cabbage, carrots, and half the green onions to skillet and cook, stirring constantly, till sauce thickens slightly, about 1 minute. Return beef to skillet; heat through.
- 4. Spoon beef mix into the lettuce leaves. Sprinkle with remaining green onions.
- Notes: Serve this dish with Orange-Cilantro Rice (About Rice). Work Time: 15 min; Total Time: 20 to 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 75 | 35% |
| Total Fat 8.35g | 10% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.03g | |
| Cholesterol 34mg | 11% |
| Sodium 664mg | 28% |
| Potassium 598mg | 17% |
| Total Carbs 13.79g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.36g | 5% |
| Protein 20.85g | 33% |
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