Orange Beef & Pepper Stir-Fry

I've been experimenting with meat other than chicken, and while I learned that beef is tough to cook, this turned out pretty good!

Ingredients:

• 1 navel orange
• 1/4 cup cooking sherry
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 pound beef eye round steaks, trimmed and sliced into thin strips
• 3 tsp canola or vegetable oil
• 1 red pepper
• 1 orange or yellow pepper

Directions:

• From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce and cornstarch. Add beef and toss to coat; set aside.
• In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons of water, cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.
• In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook 1-2 minutes, stirring frequently. Transfer cooked beef to bowl with peppers. Repeat with other half of beef.
• Add 1/4 cup water and reserved orange-juice mixture to skillet; heat to boiling. Boil 1 minute, then add in beef/pepper mixture to sauce; serve over brown rice or egg noodles.