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Ingredients

3 oranges ¾ cup water ½ cup long-grain brown rice ¼ cup low-sodium beef broth 2 tablespoons low-sodium soy sauce 2 tablespoons chili-garlic sauce 2 tablespoons low-sugar marmalade 1 teaspoon toasted sesame oil ¼ teaspoon salt 1 tablespoon cornstarch cooking spray ¾ pound beef shoulder tender, cut into bite-size strips 2 teaspoons vegetable oil 1 carrot, julienned into 2-inch pieces 6 green onions, bias-sliced into 2-inch pieces 1 large red bell pepper, cut into bite-size strips 6 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon toasted sesame seeds

Nutrition Info

478.2 calories carbohydrate: 48.5 g cholesterol: 61.2 mg fat: 22.9 g fiber: 6.4 g protein: 19.9 g saturatedFat: 7.7 g servingSize: - sodium: 811.6 mg sugar: 18.8 g transFat: : - unsaturatedFat: : -

Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok, stir-fry for 3 to 4 minutes. Add green onions and bell pepper, stir-fry for 2 to 3 minutes more. Add garlic and ginger, stir-fry for 30 seconds more.
Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections, cook, stirring, for 1 minute more.
Divide rice among 4 plates, top with beef mixture and sprinkle with sesame seeds.

4 servings

This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.