• 8 ounces beef flank steak
  • ½ cup orange juice, divided
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • teaspoon minced garlic
  • ¼ teaspoon ground red pepper
  • 2 cups sliced celery
  • 2 tablespoons sliced scallions (green onions)
  • ¾ cupsweet red bell pepper cut in ½ strip
  • 1 cup orange sections

Partially freeze steak; cut across grain into thin slices. In a medium bowl combine ¼ cup orange juice, soy sauce, vinegar, oil, garlic and ground red pepper; add beef; stir to coat; marinate for 15 minutes. In a 10-inch skillet (not iron) heat remaining ¼ cup orange juice over high heat; add celery and scallions; cook and stir for 2 minutes. Add beef and the marinade; cook and stir for 3 minutes. Remove from heat; mix in red pepper and orange sections. Serve over watercress and sprinkle with sesame seeds, if desired. Yield: 4 portions