Partially freeze meat. Then, thinly slice meat across the grain into bite-size strips.

In a small bowl stir together cornstarch, sugar, and instant beef bouillon granules. Stir in finely shredded orange peel, orange juice, and soy sauce; set aside.

Spray a wok or 12-inch skillet with nonstick spray coating. Heat over medium-high heat. Stir-fry onions and garlic for 1 minute; remove from wok. If necessary, add 1 tablespoon oil. Stir-fry meat for 2 to 3 minutes or until done. Push meat away from center of wok.

Stir orange juice mixture and pour into the center of wok. Cook and stir until thickened and bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover and cook for 1 minute. Serve over rice. Makes 4 servings.

Note: You may need to cook the beef in the oil to keep it from sticking to the wok. If you do, add 25 calories to the calorie count of each serving.