Skip the Chinese takeout tonight and make your own. This vibrant beef stir-fry dish is loaded with mild broccolini, fresh orange sections, and crisp-tender red pepper strips. Served over brown rice, it's ready in just 40 minutes. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Cook brown rice in a small saucepan according to package directions. Keep warm.

  • Meanwhile, combine orange peel, orange juice, broth, marmalade, soy sauce, chili garlic sauce, and toasted sesame oil in a small bowl. Whisk in cornstarch. Set aside.

  • Coat a large nonstick skillet or wok with cooking spray. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Transfer to a bowl. Add vegetable oil to the skillet. Add garlic and ginger to the hot oil; stir-fry for 30 seconds. Add broccolini; stir-fry for 3 minutes more. Add bell pepper and scallions; stir-fry 2 minutes more.

  • Return the beef to the skillet. Stir the cornstarch mixture well and add to the skillet. Cook and stir until thick and bubbly. Add orange sections; cook and stir for 1 minute more.

  • Divide the reserved warm rice among four plates; top with the beef mixture and sesame seeds.


To make ahead: Prepare through Step 2. Transfer the cooked rice and the cornstarch mixture to two separate airtight storage containers. Cut up all the vegetables and fruit; place in additional airtight storage containers. Cover and seal all the containers and refrigerate for up to 3 days. Transfer the sliced beef to a freezer container. Cover and seal; freeze for up to 1 month. A day before serving, place the frozen beef in refrigerator to thaw. To serve, continue as directed in Steps 3-5. To warm the rice, place the cooked rice in a microwave-safe bowl; cover with vented plastic wrap. Microwave on Medium (50% power) for 2 1/2 to 3 minutes or until heated through, stirring once.

Nutrition Facts

355 calories; 10.9 g total fat; 2.5 g saturated fat; 48 mg cholesterol; 470 mg sodium. 772 mg potassium; 41.5 g carbohydrates; 5.3 g fiber; 13 g sugar; 23.2 g protein; 1889 IU vitamin a iu; 132 mg vitamin c; 92 mcg folate; 110 mg calcium; 3 mg iron; 87 mg magnesium;