Orange-Scented Beef Stir-Fry



    • ½ cup reduced-sodium chicken broth, divided
    • 1 tablespoon cornstarch
    • 2 tablespoons reduced-sodium soy sauce
    • 2 tablespoons orange marmalade
    • 1 tablespoon oyster-flavored sauce
    • 1 tablespoon rice vinegar
    • 1½-2 teaspoons chile-garlic sauce
    • 4 teaspoons canola oil, divided
    • 12 ounces beef top sirloin, trimmed of fat and cut into ¼-inch strips
    • 1 tablespoon minced fresh ginger
    • 1 large onion, slivered (1½-2 cups)
    • 1 small red bell pepper, diced (1 cup)
    • 1 pound broccoli florets, (about 4 cups)
  • Directions

    • 1 Combine ¼ cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
    • 2 Heat 1 teaspoon oil in a wok or large non-stick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
    • 3 Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining ¼ cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.

Sesame-Orange Shrimp



    • 3 tablespoons sesame seeds (white, black or a mix)
    • 2 large egg whites
    • ¼ cup cornstarch
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 pound peeled and deveined raw shrimp (21-25 per pound)
    • 2 tablespoons canola oil, divided
    • ¾ cup orange juice
    • ¼ cup dry sherry (see Note)
    • 2 tablespoons reduced-sodium soy sauce
    • 1 teaspoon sugar
    • 1 scallion, thinly sliced
  • Directions

    • 1 Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
    • 2 Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
    • 3 Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
  • Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store