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

For instance, I allow myself high calorie food one day per week. I eat a healthy diet for 6 days of the week, say 1400 to 2000 calories each day, and then 1 day, I eat whatever I like – within moderation of course.

I have been eating like this for the last month and it has aided me to lose 5 kilos. I have not increased my exercise routine or taken any supplements or diet food. I have just been aware of what I eat 6 days per week and then eat whatever I like one day of the week.

I also think it helps to have a little support when on a weight loss program and for that I joined the Biggest Loser club. They have lots of tools to show you how to monitor your progress and achieve 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 crispy orange beef which is one of my favourite|most admired|most adored|best loved chinese recipes.

Crispy Orange Beef

1 (1 pound) flank steak, partially frozen
1/4 to 1/2 cup cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces dry orange peel, about 1/2-inch square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2-inch squares
1/4 cup water chestnut slices
1 teaspoon minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup granulated sugar
3 tablespoons soy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oil

The flank steak should be frozen, but still pliable for easier slicing. Cut it into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2 x 2-inches. Coat the meat completely with cornstarch and set aside.

Cut up dry orange peel into small pieces and combine in a small dish with hot pepper.

Cut onion and combine in another small dish with water chestnuts.

Mince garlic and green onion.

Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.

Set a metal strainer over a large receptacle (not plastic) in kitchen sink.

Heat wok for two minutes over highest heat. Add oil and heat until it is very hot.

Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef takes on a yellowish cast and the outside is crispy.

Transfer to metal strainer in sink and pour oil and beef into it.

Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let mixture boil until it thickens slightly.

Add hot beef and then sesame oil. Stir once or twice and place on a warm plate.

Serve immediately.

Serves 4 to 8 as part of a larger meal.

Serve with steamed rice.

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%.