Orange and Soy-Glazed Beef Stir-Fry with Green Beans, Mini Bell Peppers, and Peanuts

Ingredients:

• 12 ounces shoulder or round steak, well-trimmed and cut into 1/2-inch/1-cm) cubes
• 2 tablespoons reduced-sodium soy sauce, divided
• 2 tablespoons orange marmalade, divided
• 3 cloves garlic, minced, divided
• 1/4 teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil

• 1 tablespoon minced fresh ginger
• 1/4 cup water
• 2 tablespoons thinly sliced scallion
• 1/4 cup chopped unsalted dry-roasted peanuts
• 8 ounces green beans, trimmed and cut into 1 1/2-inch/3.5-cm lengths
• 8 ounces mini multicolored bell peppers or 1 red bell pepper, seeded and cut into strips (1/4-inch/0.5-cm wide)

Directions:


1.  Combine the beef, 1 tablespoon of the soy sauce, 1 tablespoon of the marmalade, 1 of the garlic cloves, and the crushed red pepper in a large bowl. Stir to blend; set aside.
2. In a small bowl, combine the remaining 1 tablespoon of soy sauce, the remaining 1 tablespoon) of marmalade, and another garlic clove. Set aside.

3. Heat a wok or large skillet over high heat until hot. Carefully add the oil and the beef mixture. Stir-fry until no longer pink, about 5 minutes. Transfer to a plate and set aside.

4. Add the beans, bell peppers, ginger, and remaining garlic to the wok and stir-fry for 1 minute. Add the water, cover, and steam the vegetables until crisp-tender, about 4 minutes.

5. Return the beef to the wok. Add the reserved soy sauce mixture and stir until heated. Sprinkle with the scallions and nuts.

Per serving:

Calories: 260

Fat: 12g

Saturated Fat: 2 g

Cholesterol: 47 mg

Sodium: 341 mg

Carbs: 17 g

Protein: 23 g

Fiber: 4 g