Put cornstarch in a plastic food bag, add beef, seal and shake to coat.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 3 minutes or until cooked through. Remove to a plate.
Heat remaining oil in skillet; add peppers and bok choy stalks. Stir-fry 5 minutes until almost crisp-tender.
Add bok choy leaves and snow peas; stir-fry 2 minutes. Push vegetables to edge of skillet; put ginger and garlic in middle. Cook 30 seconds until fragrant. Add beef, orange peel and juice and soy sauce. Stir to combine with vegetables until simmering. Transfer to serving plates or bowls and sprinkle with the garnishes.
This well-seasoned Asian dish uses a small amount of a soy sauce with considerably less sodium than regular or even lite sauces. The bell peppers, bok choy and orange juice are rich in disease-fighting vitamin C.
Calories 296 Fat 17g Saturated fat 5g Cholesterol 57mg
Sodium 321mg Carbohydrate 15g Fiber 2g
This recipe has been added to the following public cookbooks:
Good Eats,
Asian Dishes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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