~Stacy's Orange Beef Stir Fry~

YOU NEED:
As much stew meat as you'll need to feed family/guests
1 Tbs. orange zest
1 tsp. wok oil infused with ginger
1 Tbs. soy sauce
1 Tbs. minced garlic
5 cups or more of fresh spinach leaves
Red and green bell pepper{sliced in long strips}
Water chestnuts {optional}
1 packet sweet n low or 1 tsp. splenda
salt & pepper to taste
1/2 tsp. garlic powder
1 Tsp. cornstarch {to thicken sauce.} Optional
1/3 C. orange juice{I use 1/3 C. Sugar Free Tang..0 carbs as well.}
1 Tbs. Hot Water

Place beef in a bowl and season wit salt, pepper, garlic powder, and minced garlic.
ADD: Soy sauce, orange zest, Tang/O.J., splenda/other, and let marinate 15 mins.

In wok or skillet: Add wok oil...Place beef and marinade in skillet/wok. Stir and cook 6 mins. Medium high Heat
Meanwhile, take cornstarch and water...mix together.
Add water chestnuts and bell peppers...Stir in cornstarch...Cook 4 minutes or until cooked through.
Pour Beef and Sauce over Fresh Spinach Leaves.

this sounds good. i've been wanting to try out some different beef stir fry dishes -- having exhausted chicken/veg stir fry!

this may be a dumb question -- but is corn starch safe on South Beach? i've kind of avoided it because of the "corn" in the name and feeling like it was similar to flour.

You're right..It's not allowed.

I haven't found anything else yet to replace it..??

Maybe someone else will see this and help us out..

I just go ahead and use it for the thickner bc we do everything else right and the meal is so healthy..

I do know I've never gained weight, and we make a lot of stir fry's..

If I come across a sub I'll post it here..

~Have A Great Sunday

There are some low/no carb thickeners out there - most I think are made from guar gum or xanthum gum both of which you can usually buy in the health food stores. They work pretty good and I did not taste any aftertaste with what we made (creamed chipped beef was our first thing - then sausage gravy)

Good luck

~Thanks

thanks for the info cowgirl and pecanpie (yummm)

FYI - We made the Atkins Coq au Vin last night and the sauce was not thick enough, probably because we cut the recipe in half (only two of us!) so I used thickener and ened up with a very nice sauce that clung to the chicken and veggies nicely!

I made this the other night, with a few modifications. Can rarely find Sugar Free Tang in my stores, I picked up some Orange Kool-Aide added Splenda and used that (my BF can't have orange juice). I added frozen sliced peppers and frozen chopped spinach to the beef, and served it with a side of brown "fried" rice. The Kool-Aide didn't give off a strong enough orange flavor, but regardless, the meal still tasted really good. Thanks again for the recipe! I'll do this one again, hopefully with some SF Tang (since I'm certain it will give off more flavor).

That is delicious. I made it for dinner tonight and everyone in the family loved it. We did not use the cornstarch, just did not worry about having a thick sauce on it.

Thanks for the great recipe.

In the Atkins book they suggest a thickener called "thick & thin not starch" or something like that. I'm sure that you can probably get it on line at the Atkins website.
in fact I'll just put the link here Think & Thin

maybe that will help
BAM

The 'ThickNThin' thickener is really quite good. I've used it in crockpot recipes to make the remains into gravy or to pull all the 'little stuff' in a recipe together in a thick chunky sauce. Corn starch is high carb, though far less expensive (but you don't have to use much of the ThickNThin product).

I might add that water chestnuts are incredibly high in carbs. I'm a chinese food nut so this is pretty sad for me. However, thin sliced fresh crisp daikon radish is a really great substitute. Daikons are the things that look like giant white carrots.

LSH

I fixed the problem with a whole wheat flour rue.

{Instead of corn starch}

Rue:

In a small sauce pan: Mix 1 1/2 tbs. whole wheat flour with enough Worcestershire sauce to make it like a gravy. {Not to runny.}

You could also use beef broth. Just depends on what kind of flavor you want to add.

I also added a new twist by adding a small can of drained/rinsed manderian oranges.

Yummy!

if ECC are your only concern - you are better off with cornstarch
1 tsp = 0.02 C = 2.34g CHO
whole wheat flour
1.5 T = 0.09375 C = 8.14g - 1.4g fiber

sounds great stacy I love woking chinese food. I would trade the water chestnuts for bamboo shoots however. Much less carbs.

Great idea!

I bet sprouts would be great to!

Most are loaded w/ vitamins & fiber as well.