Ingredients

• 3 oranges
• 0.75 cups water
• 0.5 cups long-grain brown rice
• 0.25 cups 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
• 0.25 teaspoons salt
• 1 tablespoon cornstarch
• cooking spray
• 0.75 pounds beef shoulder tender , cut into bite-size strips
• 2 teaspoons vegetable oil
• 1 carrot , julienned into 2-inch pieces
• 6 greens 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

Instructions

1. 1 Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
2. 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. 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. 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. 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. 6 Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

Nutrition per serving