Directions

• Finely grate the peel from two oranges; set aside. Cut thin strips of
• orange peel from the remaining orange for garnish; set aside.
• Squeeze juice from all oranges. Cut onions to separate the white and
• green parts. Thinly slice white parts; cut green parts into 1-in.
• lengths for garnish.
• For sauce, in a small bowl, combine sugar and cornstarch; stir in
• orange juice until smooth. Stir in the soy sauce, garlic, ginger,
• grated orange peel and white parts of onions; set aside.
• In a large nonstick skillet or wok coated with cooking spray,
• stir-fry beef in oil until no longer pink. Stir the sauce and add to
• the pan. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Serve with rice. Garnish with orange peel strips and