Grapefruit, an unusual stir-fry ingredient adds an intriguing touch to this beef dish. It takes a few minutes to prepare the ingredients, but only about five minutes to stir-fry.

The rice is cooked in the microwave oven and then added to the hot wok once the beef has been removed. The rice gets crisp and picks up the wok flavors.

I find it is best to line up all of the stir-fry ingredients on a plate or cutting board in order of use. Then you won’t have to keep referring to the recipe while stir- frying.

Helpful hints

>> Your wok or skillet should be very hot so the beef will be crisp, not steamed. I add the beef in two stages to make sure the pan stays hot while stir-frying.

>> Canned grapefruit segments can be used instead of fresh. Make sure they are not packed in sugar syrup and drain them.

>> Any quick-cooking beef can be used.

Stir-fried Beef and Grapefruit

Recipe by Linda Gassenheimer

1 large grapefruit, cut into segments (1 cup)

1-1/2 teaspoons sugar

1/4 cup dry sherry

4 teaspoons minced garlic

2 tablespoons hoisin sauce

3/4 pound grass-fed beef tenderloin cut into pieces about same size as grapefruit segments

1/2 tablespoon canola oil, divided

1/2 pound snow peas

Salt and freshly ground black pepper

Remove skin from grapefruit and cut into segments. Set aside. Mix sugar, sherry, garlic and hoisin sauce together and set aside.

Heat oil in a wok or skillet. Make sure wok is hot before adding beef. Add half the beef. Stir-fry for 30 seconds. Add the rest of the beef. Stir-fry two to three minutes. Add the sauce, snow peas and grapefruit segments. Stir-fry for two minutes. Add salt and pepper to taste. Yield: two servings.

Per serving: 457 calories (29% from fat), 14.8 g fat (5.1 g saturated, 6.4 g monounsatu­rated), 84 mg cholesterol, 41.0 g protein, 35.8 g carbohydrates, 4.9 g fiber, 375 mg sodium.

Crisp rice

1 package microwave brown rice (1 cup cooked)

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 cup rice and reserve remaining rice for another time. Set aside. Add the cooked rice to the pan after stir-fried beef is removed. Toss one minute or until rice is crisp. Add salt and pepper to taste. Yield: two servings.

Per serving: 124 calories (7% from fat), 1 g fat (0.3 g saturated, 0.4 g monounsaturated), no cholesterol, 2.8 g protein, 25.8 g carbohydrates, 1.6 g fiber, 4 mg sodium.

Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.”