Sunburst Stir-Fry

1 pound boneless beef top round steak
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1/2 cup fat-free Italian salad dressing
1/2 cup cold water
4 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
3 cups sliced yellow summer squash or zucchini, cut 1/4" thick
1 medium onion, cut into thin wedges
1 large green or red sweet pepper, cut into bite-size strips
3 cups hot cooked rice

For sauce, in a bowl stir together thawed concentrate, salad dressing, water, cornstarch, and crushed red pepper; set aside.

Pour half of the oil into a 12" skillet.  Preheat over medium-high heat.  Add half of the beef; stir-fry about 3 minutes or until done.  Remove and repeat with remaining oil and meat.  Remove meat from skillet.

Add squash and onion to skillet.  Stir-fry for 2 minutes.  Add sweet pepper strips and stir-fry 2 minutes more or until vegetables are crisp-tender.  Push vegetables from center of skillet.  Stir sauce and add to center of skillet.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Return meat to pan.  Stir all ingredients together to coat with sauce; heat through.  Serve over rice.Makes 6 servings.

NUTRITION FACTS PER SERVING:  301 cal., 21 g pro., 38 g carbo., 6 g total fat (2 g sat. fat), 48 mg cholesterol, 2 g dietary fiber, 321 mg sodium.  Daily value:  87% vit. C, 12% vit. A, 19% folate, 16% thiamine, 13% riboflavin, 22% niacin, 14% iron, 18% potassium.