|1 tsp||cornstarch||5 mL|
|1/4 cup||orange juice||50 mL|
|2 tbsp||soya sauce||25 mL|
|1/4 tsp||pepper||1 mL|
|2 tbsp||vegetable oil, divided||30 mL|
|1||medium green pepper, slivered||1|
|3/4 lb||round steak, cut into thin strips||375 g|
|1||can (14 oz./398 mL) Beans in Tomato Sauce||1|
Combine cornstarch, orange juice, soya sauce and pepper; set aside. In large frying pan, heat 1 tbsp (15 mL) oil over medium heat. Saute onion and green pepper until tender, 3 to 5 minutes. Remove from pan. Add remaining oil to pan and brown steak strips on all sides. Stir in sauce mixture until thickened. Return vegetables to pan; add beans and heat through. Serve with quick-cooking rice, if desired.
Canned beans in water or sauce are already cooked and therefore only need to be reheated.