You easily could make this dish with chicken, pork, shrimp or even tofu instead of beef. Simply adjust the cooking times accordingly.

 
3 tablespoons chunky natural peanut butter 
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Asian fish sauce
1 tablespoon packed light brown sugar
1 teaspoon Asian chili-garlic sauce
2 teaspoons dark sesame oil, divided
12 oz. beef sirloin steak, thinly sliced 
6 cups broccoli florets 
3 tablespoons water
1 large yellow or red bell pepper, sliced
3/4 cup sliced green onions
 
1 Whisk peanut butter, orange juice concentrate, fish sauce, brown sugar and chili-garlic sauce in small bowl until smooth. 
 
2 Heat 1 teaspoon of the sesame oil in wok or large skillet over medium-high heat until hot. Stir-fry steak 2 to 3 minutes or until browned and barely pink in center. Remove beef.
 
3 Reduce heat to medium; add remaining 1 teaspoon sesame oil to wok. Cook broccoli and water 5 minutes, stirring frequently. Add bell pepper; stir-fry 2 minutes. Add green onions and peanut sauce; stir-fry 2 minutes. Add beef and any accumulated juices; stir-fry 1 minute or until beef is hot but still slightly pink in center.
 
4 (1 1/4-cup) servings
 
PER SERVING: 305 calories, 12 g total fat (2.5 g saturated fat), 30 g protein, 23 g carbohydrate, 55 mg cholesterol, 840 mg sodium, 4.5 g fiber