Orange Beef Stir-Fry

12 oz beef top round steak

1 t finely shredded orange peel

½ cup orange juice

1 T cornstarch

1T soy sauce

1 t sugar

1 t instant beef bouillon granules or 1 cube mashed

2 T cooking oil, divided

4 green onions, bias-sliced into 1-inch pieces

1 clove, garlic, mined

5 cups coarsely shredded fresh spinach (5 to 6 oz)

½ of an 8 oz can sliced water chestnuts, drained

3 cups hot cooked rice

1. If desired, partially freeze beef for easier slicing. Trim fat form beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce, in a small bowl sir together orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon. Set aside.

2. In a wok or large skillet heat 1 T of oil over medium-high heat. Add green onions and garlic; cook and stir in hot oil for 1 minute. Remove green onion mixture from wok using a slotted spoon. Add remaining 1 T oil to wok or skillet. Add beef to hot wok. Cook and stir for 2 to 3 minutes or to desired doneness. Push beef from center of wok.

3. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add spinach and water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately over hot cooked rice.

From Better Homes & Gardens Cookbook, 12th Edition