Ingredients:
12 oz beef (top round steak works well) cut into strips
1 teaspoon finely shredded orange peel (orange zest)
1/2 orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
1 tablespoon cooking or olive oil
4 green onions (2/3 cup) cut into about 1/2 inch to 1 inch pieces
1 clove garlic - minced
6 cups fresh coursely shredded or baby spinach (8 oz)
8 oz can of sliced water chestnuts, drained
2 cups cooked rice (optional)

Directions:
Heat a wok or large pan with cooking oil or olive oil. While that's heating, mix your sauce together with the orange juice, orange zestcornstarch, soy sauce, sugar and beef bouillon. Mix well and set to the side. Then add the green onions and garlic to the hot pan/wok, cook for about a minute, then put into a bowl and set over to the side. Then put the beef strips into the hot pan (you can add a bit more oil if you think it's necessary) and cook for about 2 to 3 minutes. Spread the strips around the rim of the pan leaving an empty space in the center of the pan. Pour the well-mixed sauce into the center of the pan and let it cook until it gets bubbly and thickens. Then mix the beef into the sauce and coat all the meat well. Finally add in the spinach and water chestnuts and make sure everything is evenly and well coated. You can put this over cooked rice or noodles. It makes about 4 servings. Enjoy!