Lunch: Orange Beef and Pepper Stir-Fry

Steak lovers can savor this dish, since lean beef, in moderate portions, is still heart-healthy. Brightly colored peppers supply plenty of antioxidants, and quick-cooking brown rice means dinner's ready in no time (and everyone gets whole-grain benefits).

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Orange Beef and Pepper Stir-Fry

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 navel orange
1/4 c. dry sherry
2 tbsp. soy sauce
1 tbsp. cornstarch
1 lb. beef eye round steaks
3 tsp. canola oil
2 red and/or orange peppers
1 package precooked whole-grain brown rice

Instructions

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 water, and 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 beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.
Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs.
To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.

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