Orange-beef Stir-fry

12 ozs. sirloin, rump, or round steak

1 tsp. finely shredded orange peel

½ cup orange juice

1 Tbsp. corn starch

1 Tbsp. soy sauce

1 tsp. sugar

1 tsp. instant beef bouillon granules

1 Tbsp. Cooking oil

4 green onions, bias-sliced into 1 inch pieces (2/3 cup)

1 clove garlic, minced

6 cups coarsely shredded spinach (8 oz.)

½ of an 8-0zs. can sliced water chestnuts, drained

2 cups hot cooked rice

1)    Trim fat from beef. Partially freeze. Thinly slice across grain into bite-size strips. Set aside

2)    For sauce, in a small bowl stir together orange peel, orange juice, corn starch, soy sauce, sugar, and bouillon granules. Set aside.

3)    Pour cooking oil into a heated wok Stir-fry green onions and garlic in hot oil for 1 minute, Remove green onion mixture from the wok.

4)    Add beef to the hot wok and stir-fry for 2 to3 minutes or until slightly pink in centre. Push beef from centre of wok. Stir sauce.

5)    Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return green onion mixture to the wok.

6)    Add spinach and water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through.

7)    Serve immediately over hot cooked rice. Sprinkle with slivered orange peel if desired. Makes 4 servings.