Frank's Recipes! Low Fat Sunburst Stirfry

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Low Fat Sunburst Stirfry

1 pound boneless beef top round steak
3/4 cup frozen orange juice concentrate, thawed
1/2 cup fat-free Italian salad dressing
1/2 cup cold water
4 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
3 cups sliced yellow summer squash or zucchini, cut 1/4" thick
1 medium onion, cut into thin wedges
1 large green or red sweet pepper, cut into bite-size strips
3 cups hot cooked rice

Trim fat from beef. Partially freeze beef. Thinly slice beef across the grain into bite-size strips; set aside.

For sauce, in a bowl stir together thawed concentrate, salad dressing, water, cornstarch, and crushed red pepper; set aside.

Pour half of the oil into a 12" skillet. Preheat over medium-high heat. Add half of the beef; stir-fry about 3 minutes or until done. Remove and repeat with remaining oil and meat. Remove meat from skillet.

Add squash and onion to skillet. Stir-fry for 2 minutes. Add sweet pepper strips and stir-fry 2 minutes more or until vegetables are crisp-tender.

Push vegetables from center of skillet. Stir sauce and add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return meat to pan. Stir all ingredients together to coat with sauce; heat through. Serve over rice.

Makes 6 servings.

Calories...301...Fat...6 g...Carbs...38 g...Sodium...321 mg...Fiber...2 g.