Ingredients

1 orange
1/2 cup hoisin sauce
1 tbsp. cornstarch 
1 tbsp. minced gingerroot
1/4 tsp. dried chili pepper flakes
1 lb. beef stir-fry strips
2 tsp. vegetable oil
2 garlic cloves, minced
4 cups pre-cut stir-fry vegetables

1.  Finely grate orange peel and squeeze orange juice.  Whisk together hoisin sauce, orange juice, cornstarch, gingerroot, pepper flakes and 1/4 tsp. of orange peel; set aside.

2.   Heat oil in large non-stick skillet until sizzling hot; stir-fry beef strips and garlic for 2 minutes or until strips are browned but still pink. Cook in two batches. Remove meat.

3. Add vegetables and 1 tbsp. of water to skillet; cover and cook for 3 minutes until tender crisp.  Add reserved sauce and cook, stirring for 2 minutes or until sauce bubbles and thickens.  Stir in meat strips and any juices; heat through. Serve over rice.

Makes 4-6 servings.