Orange-Sauced Beef
Makes 4 servings

12 ounces boneless beef top round steak
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Nonstick spray coating
1 medium onion, sliced
3/4 cup frozen Florida orange juice concentrate, thawed
1/2 cup water
2 tablespoons vinegar
4 gingersnaps, crushed
Hot cooked noodles (optional)
Florida orange slices (optional)
Sprigs of fresh sage (optional)

Trim fat from beef. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a bowl or plastic bag combine flour, mustard, salt, and pepper. Add meat; toss to coat well. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Brown beef in skillet over medium heat. Remove skillet from heat. Carefully add onion, thawed concentrate, water, and vinegar to skillet. Return pan to burner, and bring contents to boiling; reduce heat. Cover and simmer about 15 minutes or until beef is tender. Add gingersnaps. Cook and stir for 4 to 5 minutes or until slightly thickened. If desired, serve over hot cooked noodles and garnish with orange slices and sage.