Place sliced steak in a quart size freezer bag.
In a mixing bowl, whisk orange peel, orange juice, soy sauce, sugar, and beef bouillon granules until mixed. Pour into a small freezer container or snack size bag.
If using snack size bag, seal bag and place inside of quart size freezer bag with meat. Seal, label and freeze.
Thaw meat and sauce.
Add oil to large skillet or wok. Preheat to medium high heat. Stir-fry vegetables for 5 minutes or until crisp tender. Remove from pan. Stir-fry beef for 2 to 3 minutes or until cooked through. Add cornstarch to sauce and stir until thoroughly mixed. Add to pan with beef and cook until thickened and bubbly. Return vegetables to pan and stir to coat vegetables with sauce. Cook or 1 minute or until heated through. Serve immediately over hot rice.
This recipe uses lots of fresh vegetables in the stir-fry mix. Feel free to swap out vegetables - just make sure you end up with 5 cups of your favorites. Asparagus is a great spring vegetable to throw in the mix. If you are short on time, you can use a frozen mix instead of the fresh vegetables. Just make sure you do not overcook them.
Per Serving: 360 Calories; 14g Fat (34.2% calories from fat); 21g Protein; 38g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 293mg Sodium.
Exchanges: 1-1/2 Grain(Starch); 2-1/2 Lean Meat; 1-1/2 Vegetable; 1/2 Fruit; 1 Fat.