Stir-Fried Orange Beef

• 1 bag (12 oz) frozen vegetable stir-fry

• 1 Tbsp peanut or vegetable oil

• 1 Tbsp onion, minced (or ½ Tbsp dried)

• 1 Tbsp garlic, minced (about 2–3 cloves)

• 1 Tbsp ginger, minced

• 1 egg white, lightly beaten (or substitute liquid egg white)

• 2 Tbsp cornstarch

• 12 oz beef flank steak, sliced into thin strips

• 3 Tbsp Hoisin sauce

• 1 Tbsp lite soy sauce

• ½ C orange juice

• 1 Tbsp dry sherry (optional)

Directions

• 1

  Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.

• 2

  Heat oil in a large wok or sauté pan.

• 3

  Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.

• 4

  Put egg white in one bowl and cornstarch in another.  Dip steak strips into egg white and then coat with cornstarch.

• 5

  Add steak strips to pan and continue to stir fry until steak strips are lightly browned, about 5–8 minutes.

• 6

  Add Hoisin sauce, soy sauce, orange juice, and sherry (optional), and bring to a boil over high heat.  Immediately lower temperature to a gentle simmer.

• 7

  Add the thawed vegetables and mix gently.  Simmer until vegetables are heated through, about 3–4 minutes.

• 8

  Divide mixture into four equal portions (about 2 cups each) and serve.