Orange beef with jicama

Name: Orange beef with jicama
Ingredients: 12 ounces Flank steak; 2 tsp cornstarch; 1/4 cup white wine vinegar; 2 tbsp reduced sodium soy sauce; 1/4 tsp baking soda; 4 tsp olive oil; 4 tbsp finely slivered orange zest; 1/4 tsp crushed red pepper flakes; 5 cups broccoli florets and stems; 1 red bell pepper thinly sliced into matchsticks; 4 scallions thinly sliced; 3 gloves minced garlic; 1 cup jicama thinly sliced into matchsticks

5 steps

Crisp, crunchy, and sweet, fresh jicama stands in where you might expect to find canned water chestnuts in this Asian inspired dish. In addition to vitamin C (which comes from the bell pepper and broccoli), this beef stirfry also provides good amounts of vitamin B12, niacin, and potassium. **From the Reader’s Digest Fight Back With Food Cookbook

Updated at: Thu, 17 Aug 2023 03:48:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories247.9 kcal (12%)

Total Fat10 g (14%)

Carbs17.5 g (7%)

Sugars4.4 g (5%)

Protein23.2 g (46%)

Sodium369.4 mg (18%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ouncesFlank steak

2 tspcornstarch

¼ cupwhite wine vinegar

2 Tbspreduced sodium soy sauce

¼ tspbaking soda

4 tspolive oil

4 Tbsporange zest

finely slivered

¼ tspcrushed red pepper flakes

5 cupsbroccoli

florets and stems

1red bell pepper

thinly sliced into matchsticks

1 cupjicama

thinly sliced into matchsticks

Instructions

Step 1

Halve the flank steak lengthwise (with the grain) into thin slices.

Step 2

In a medium bowl, whisk together the cornstarch, white wine vinegar, soy sauce, and baking soda until well combined. Add the flank steak, tossing to coat. Refrigerate for 30 minutes.

Step 3

In a large nonstick skillet, heat 3 teaspoons of the oil over medium heat. Lift the beef from its marinade, reserving the marinade. Add the beef, half of the orange zest, and the red pepper flakes, and cook for three minutes, or until the beef is just cooked through. Transferred the beef to a plate.

Step 4

Add the remaining 1 teaspoon oil to the pan along with the broccoli, bell pepper, scallions, and garlic, and cook for three minutes, or until the broccoli is beginning to soften. Add 1/2 cup of water and cook for 2 to 3 minutes, or until the broccoli is crisp tender.

Step 5

Stir 1/3 cup of water into the reserve marinade and add to the pan; bring to a boil and cook, stirring constantly for one minute, or until the sauce is lightly second. Return the beef to the pan; add the jicama and cook one minute, just until the beef is heated through. Serve garnished with the remaining orange zest.