Orange Beef

A quick take on the classic Chinese restaurant dish — add steamed rice and veggies for a complete meal. If you like your beef hot and spicy, substitute crushed red pepper for the black pepper.

Total Time: about 22 minutes

------------------------Ingredient ------------------

• 2 boneless beef top loin steaks, 3/4 inch thick (10 ounces each), trimmed
• 2 medium oranges
• 1 tablespoon dark brown sugar
• 4 tablespoons soy sauce
• 1 1/4 teaspoons cornstarch
  

--------------------Preparation Method-------------------------------

1. Heat nonstick 12-inch skillet over medium-high heat until hot. Sprinkle steaks with 1/4 teaspoon salt. Add steaks to skillet and cook 4 minutes; turn steaks over and cook 4 to 5 minutes longer for medium-rare or until of desired doneness.

2. Meanwhile, from oranges, remove 6 strips of peel (3" by 1" each) and squeeze 1/2 cup juice. Stir brown sugar, soy sauce, cornstarch, and 1/4 cup cold water into orange juice until blended.

3. Transfer cooked steaks to platter and keep warm. Reduce heat to medium; add orange peel and 1/4 teaspoon coarsely ground black pepper to skillet and cook 1 minute, stirring. Add orange-juice mixture to skillet and heat to boiling; boil 1 minute.

4. To serve, cut each steak crosswise in half; pour sauce over steaks.

Makes 4 main-dish servings.

Each serving: About 225 calories, 28 g protein, 8 g carbohydrate, 8 g total fat (3 g saturated), 0 g fiber, 75 mg cholesterol, 555 mg sodium.