Orange Beef and Pepper Stir-fry

Steak lovers can savor this dish, since lean beef, in moderate portions, is still heart-healthy. Brightly colored peppers supply plenty of antioxidants, and quick-cooking brown rice means dinner's ready in no time (and everyone gets whole-grain benefits).

Total time 30 minutes

Ingredients:

1 navel orange

1/4 cup(s) dry sherry

2 tablespoon(s) soy sauce

1 tablespoon(s) cornstarch

1 pound(s) beef eye round steaks, trimmed of fat and thinly sliced

3 teaspoon(s) canola oil

2  red and/or orange peppers, thinly sliced

1 package(s) (8.8-ounce) precooked whole-grain brown rice

Directions:

From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.

In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.

In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.

Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs.

To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.