Sesame-Orange Beef And Veggie Stir-Fry

• 3 oranges
• 3/4 cup water
• 1/2 cup long-grain brown rice
• 1/4 cup low-sodium beef broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons chili-garlic sauce
• 2 tablespoons low-sugar marmalade
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• cooking spray
• 3/4 pound beef shoulder tender, cut into bite-size strips
• 2 teaspoons vegetable oil
• 1 carrot, julienned into 2-inch pieces
• 6 green onions, bias-sliced into 2-inch pieces
• 1 large red bell pepper, cut into bite-size strips
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame seeds

1. Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
2. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
3. Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
4. Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
5. Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
6. Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

oranges, water, longgrain brown rice, beef broth, soy sauce, chiligarlic sauce, lowsugar marmalade, sesame oil, salt, cornstarch, cooking spray, beef shoulder tender, vegetable oil, carrot, green onions, red bell pepper, garlic, ginger, sesame seeds

Taken from www.allrecipes.com/recipe/269088/sesame-orange-beef-and-veggie-stir-fry/ (may not work)