Beef Steak Stir-Fry with Orange Sauce - serves 4

3/4 pound beef top round steak
Orange sauce
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces
1 clove garlic, minced
1 tbsp cooking oil (optional)
6 cups torn fresh spinach
1/2 8-ounce can (1/3 cup) sliced water chestnuts, drained
2 cups hot cooked rice

Partially freeze meat. Then, thinly slice meat across the grain into bite-size strips.
Prepare Orange Sauce; set aside.
Spray a wok or 12-inch skillet with nonstick spray coating. Heat over medium-high heat. Stir-fry onions and garlic for 1 minute; remove from wok. If necessary, add 1 tbsp oil. Stir-fry meat for 2 to 3 minutes or till done. Push meat away from center of wok.
Stir Orange Sauce and pour into the center of wok. Cook and stir till thickened and bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve over rice.
Orange Sauce:
In a small bowl stir together 1 tbsp cornstarch, 1 tsp sugar, and 1 tsp instant beef bouillon granules. Stir in 1 tsp finely shredded orange peel, ½ cup orange juice, and 1 tbsp soy sauce.