Serve with a green salad and warm dinner rolls.
8 ounces uncooked vermicelli
1/2 cup orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
2 teaspoons sugar
3/4 teaspoon five-spice powder
1/8 to 1/4 teaspoon crushed red pepper
3/4 pound boneless beef sirloin steak, cut into thin bite-size strips
1 medium onion, cut into 16 wedges
1 clove garlic, minced
3 cups fresh broccoli florets, about 3 cups
1 small red bell pepper, cut into thin bite-size strips
Cook vermicelli as directed on package. Drain; cover to keep warm. Meanwhile, in small bowl, mix orange juice, cornstarch, soy sauce, sugar, five-spice powder and red pepper until well blended; set aside.
Heat 10-inch nonstick skillet or wok over medium-high heat. Add beef, onion and garlic; cook and stir 3 to 5 minutes or until beef is desired doneness and onion is crisp-tender.
Add broccoli and bell pepper; cover and cook 2 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Add cornstarch mixture; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over vermicelli. Makes 4 servings.
Each serving: 370 calories, 4 g. fat, 45 mg. cholesterol, 740 mg. sodium, 61 g. carbohydrate, 7 g. dietary fiber, 10 g. sugars, 28 g. protein.
From Pillsbury Good For You
