Steamed Orange Beef

Adapted from foodandwine.com Chinese cooking authority Eileen Yin-Fei Lo strips away the deep-fried and sugary excess of orange beef in this steamed version that lets the aromatic ingredients sing.

Makes 4 servings

½ pound lean ground sirloin

½ cup thinly sliced scallions

1⁄3 cup finely diced water chestnuts

¼ cup chicken stock

1½ tablespoons minced orange zest

1 tablespoon Shaoxing rice wine or dry sherry

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon cornstarch

2 teaspoons finely grated fresh ginger

1 teaspoon sugar ½ teaspoon white vinegar

¼ teaspoon freshly ground white pepper

2 ounces mung bean noodles (also known as cellophane noodles)

¼ cup finely diced red bell pepper 2 tablespoons minced cilantro

8 lettuce leaves

Instructions: Combine the beef, scallions, water chestnuts, stock, orange zest, rice wine, oyster sauce, soy sauce, cornstarch, ginger, sugar, vinegar and white pepper in a large bowl.

Stir until well mixed, then transfer the meat to a shallow, heatproof bowl. The meat will fall through without a bowl. Set the bowl in a steamer over boiling water and steam until the meat is cooked through, about 15 minutes. Remove the bowl from the steamer and gently break up the meat.

Drop mung bean noodles into the boiling water in the steamer and cook until noodles are tender, about 2-3 minutes, and remove.

Divide noodles among lettuce leaves.

Top with beef and sprinkle with red pepper and coriander.

Nutrition per serving: 184 calories, 2 g fat (1g saturated), 11 mg cholesterol, 261 mg sodium, 36 g carbohydrates, 1 g dietary fiber, 2 g sugar, 4 g protein