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7 deliciously healthy dinners stir-fried orange beef Prep time: 10 minutes Cook time: 20 minutes tangy orange-flavored beef with crisp vegetables 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) 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. Tip: Delicious over rice or Asian-style noodles (soba or udon). yield: 4 servings serving size: 2 C meat and vegetables each serving provides: calories 261 total fat 9 g saturated fat 2 g cholesterol 28 mg sodium 418 mg total fiber 3 g protein 23 g carbohydrates 23 g potassium 648 mg main dishes beef