1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Orange peel, finely shredded
cup Orange juice
1 tablespoon Soy sauce
Nonstick spray coating
1 Clove garlic, minced
4 Green onions, bias cut into 1-inch lengths
1 tablespoon Cooking oil
8 ounces Fresh spinach, torn into bite-size pieces
4 ounces Sliced water chestnuts, drained (½ can)
2 cups Cooked rice, hot
Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and set aside.
Spray a wok or large skillet with nonstick spray coating. Stir-fry garlic and onion 1 minute and remove from wok. Add oil to wok, if needed. Stir-fry half of the beef for 2 to 3 minutes. Remove form the wok and stir-fry the rest of the beef. Return all of the beef to the wok. Stir in the Orange Sauce. Cook and stir until bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve hot over rice.