Spicy Orange Beef

2 tablespoons vegetable oil

1 pound round steak, cut into thin strips on the diagonal

1/4 cup orange peel, cut into slivers

1 clove garlic, minced

1/2 teaspoon ground ginger

2 tablespoons cornstarch1 cup beef broth

1/4 cup soy sauce

1/4 cup sherry

1/4 cup orange marmalade

1/2 teaspoon crushed red pepper flakes

In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Found on www.allrecipes.com

Ed's Thai Turkey Wraps

Ed Brantley's personal recipe that he prepared on Biggest Loser: Families.

Per Serving: 261 Calories, 9.4g Fat, 70mg Cholesterol, 375mg Sodium, 13g Carbs, 3.6g Fiber, 4.6g Sugar, 34.4g Protein

Yield: Serves 4

Ingredients

• 1 package ground turkey
• 1 clove of chopped garlic
• 1 tsp. of minced fresh ginger (I used powdered)
  
• 2 Tbsp. light soy sauce
• 1 carrot, peeled and minced
• 6 scallions, finely chopped (I used green onions)
  
• 7 sprigs cilantro chopped
• 4 limes, juiced (I only used 1 lime)
  
• Sriacha chili sauce (can be purchased at a local Asian market or international food section in the grocery)... use sparing, very hot!
  
• 1 Tbsp. sesame oil (I would cut this back a little)
  
• 1 red bell pepper finely diced
• 1 cucumber, peeled, de-seeded and julienned
• 1 head Boston lettuce (I used iceberg)
  
• 1/4 cup roasted, unsalted peanuts (I added 1 tsp. of peanut butter to the sauce instead)
• (I added about 2 Tbsp of honey because I like mine sweet)
  

Instructions

1. Brown turkey, place in refrigerator to cool.
2. Once cool, mix all ingredients (except: pepper, cucumber, lettuce and peanuts) in a bowl.
3. Allow to marinate overnight, or 3-4 hours for best taste.
4. Serve mixture in lettuce cups with cucumber, pepper and peanuts for garnish.

Won Ton Soup

3 Cans of Chicken Broth
1 Can of Water
1 stalk of baby Bok Choy Cabbage (diced)
2 Green Onions (diced)
1 Carrot (grated with a peeler)
1/4 tsp. Garlic Salt with parsley
1/2 tsp. Sesame Oil
16 Frozen Potstickers
1/4 - 1/2 Cup of Soy Sauce
1/2 tsp. Ground Ginger

Add Chicken Broth, Water, Cabbage, Onions, Garlic Salt, Sesame Oil and Carrots to a boil. Add Potstickers, Soy Sauce, and Ginger. Boil for 8 to 10 minutes.