INGREDIENTS:

• 1 pound beef stir-fry meat
• 4 tablespoons reduced sodium, tamari soy sauce, divided
• 3 tablespoons cornstarch, divided
• 2 tablespoons rice vinegar, divided
• 2 tablespoons fresh orange juice
• 1 cup thinly sliced onion
• 1/2 cup sliced celery
• 1/2 cup chopped bell pepper
• 8 ounces water chestnuts, drained
• 14 ounces baby corn, drained
• 1 cup fat free beef broth
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 teaspoon sweet chili sauce
• 2 tablespoons orange marmalade
• 1 teaspoon orange zest
• 1/2 cup green onions, sliced diagonally

INSTRUCTIONS:

1. Combine the beef with 2 tablespoons soy sauce, 1 1/2 tablespoons cornstarch, 1 tablespoon rice vinegar, and orange juice. Marinate 15 to 20 minutes.
2. Heat a large skillet coated with cooking spray over high heat. Brown the beef, stirring constantly. Remove from heat and keep warm.
3. Add the onions, celery, and bell peppers to the pan and stir-fry 2 to 3 minutes or until crisp tender then add the water chestnuts and the baby corn. Saute until they are heated through, about 2 to 3 minutes.
4. Return the beef to the pan and saute until it is reheated.
5. Combine the remaining soy sauce, cornstarch and rice vinegar with the beef broth, sweet chili sauce, orange marmalade and orange zest. Pour the mixture over the beef mixture and bring to a boil. Simmer 3 to 5 minutes or until thickened.
6. Stir in the green onions before serving over hot, cooked, brown rice.