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Low Fat Orange Sauced Beef
12 ounces boneless beef top round steak
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
Nonstick spray coating
1 medium onion, sliced
3/4 cup frozen orange juice concentrate, thawed
1/2 cup water
2 tablespoons vinegar
4 gingersnaps, crushed
Hot cooked noodles (optional)
Orange Slice Twists (optional)
Sprigs of fresh sage (optional)
Trim fat from beef. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a bowl or plastic bag combine flour, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add meat; toss to coat well.
Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Brown beef in skillet over medium heat. Remove skillet from heat. Carefully add onion, thawed concentrate, water, and vinegar to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until beef is tender. Add gingersnaps. Cook and stir for 4 to 5 minutes or until slightly thickened. If desired, serve over noodles and garnish with orange slices and sage.
Makes 4 servings.
Calories...256...Fat...5 g...Carbs...30 g...Sodium....216 mg...Fiber...1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
