You may not accept that it is possible to lose weight while on a diet plan which includes chinese orange beef but it is obtainable. It is fundamental to not eat chinese orange beef or other high calorie beef/pork/lamb/veal every day but in moderation.

This is what I do, I allow myself rich food one meal per week. I eat a healthy diet 6 days a week, say 1400 to 2000 calories each day, and then on the last day, I eat whatever I want – within moderation of course.

I have been eating this way for the last few weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise plan or taken any pills or diet food. I have just been careful of what I eat 6 days per week and then eat whatever I like one day per week.

I also think it makes things easier if you have a little support when dieting and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat chinese food. I never imagined|thought|believed I could lose 5 kilos while eating chinese meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some chinese food, I suggest|advise|propose you make chinese orange beef which is one of my favourite|most admired|most adored|best loved chinese recipes.

Chinese Orange Beef

Posted by liz at recipegoldmine.com May 26, 2001

Source: Cookin’ Dad – 03-25-2001 10:49 [m

This is what I did for my second orange beef experiment. Hope you enjoy it.

1/2 cup LOW SODIUM chicken broth* (I used
    Swanson’s now that it has become readily available here)
1/4 cup soy sauce
1 tablespoon oyster sauce
2 tablespoons brown sugar
1 tablespoon ginger, FINELY minced
1 teaspoon garlic, FINELY minced
2 teaspoons dry sherry
3/4 teaspoon sesame oil (approximation-did not measure)
1 1/2 tablespoons orange rind**
1 dried Chinese red pepper pod (optional)
2 teaspoons cornstarch mixed with equal amount. water (approximation)
1 tablespoon or so of hot oil

*If you cannot find low sodium chicken broth, you will have to dilute sauce mixture with water to taste. Probably anywhere from 2 tablespoons to 1/4 cup would suffice.

** Peel orange and slice rind into strips between 1/4 and 1/2 inch long. Then slice strips crosswise like you would a loaf of bread. Final product should be thin and crescent shaped (hope I explained this clearly-lol).

Marinade for 1 1/2 pounds tender beef strips
    (pencil-thin and approximately 1-inch long)
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons vegetable oil

At least 5 to 6 hours before cooking beef, sprinkle it with salt and white pepper, making sure it is evenly mixed in meat. Next, sprinkle a couple of tablespoons of water over beef and mix it in. Follow this with the cornstarch and gently massage it evenly into meat. Lastly, mix in oil. I found that mixing in oil actually makes the meat very tender–even more than by just using cornstarch by itself (I now do this for both Chinese beef and pork dishes. Don’t ask me why this is so (lol). Set meat in refrigerator to marinate.

About an hour before cooking beef, mix all ingredients in top column together EXCEPT dried red pepper pod, orange rind, sesame oil, cornstarch and hot oil. Set aside to allow flavors to marry. When ready to cook beef, heat wok and about 2 tablespoon oil. Toss in clove of minced garlic when oil is hot and saut? for about 15 seconds before placing meat in wok. Cook meat for about 2 minutes being careful to not overcook it (doing so will make it tough). About halfway through the two minute cooking cycle, splash meat with about 1 tablespoon white wine or sherry. You should remove meat from wok just after all the red has disappeared. After you have removed meat and cleaned wok, reheat wok and about 1 tablespoon oil. After oil is hot, toss orange rind and red pepper pod in wok and saut? very briefly being careful not to burn rind. After saut?ing for about 15 seconds or so, add sauce. When edge of sauce starts to bubble, add cornstarch and water mixture. When sauce starts to thicken add hot oil and stir. Follow this with the beef and mix with sauce well. Lastly, turn off fire and drizzle sesame oil over beef mixture.

Mix briefly and serve over white rice.

NOTE: If you want you can also add 1 to 2 tablespoons chopped green onions (green part only) to sauce mixture just before you add hot oil. I didn’t do this, but some people do. This will impart a slightly different flavor. Also feel free to add extra red pepper pods if you like a hotter dish. You can also omit them altogether if you want. I only used one because my daughter does not like the extra heat.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.