Coconut Cupcakes

1 box white cake mix
1 can coconut milk
4 egg whites

Frosting:
8 oz. cream cheese
1 cube butter
3-31/2 c. powdered sugar
1 tsp. coconut extract

Combine cake mix, coconut milk and egg whites then mix as the box directs (no oil or water). Bake 18-20 minutes, according to box directions

Mix frosting until smooth. Smother cupcakes, then dip them in shredded, sweetened coconut to make them extra pretty.

Chinese Orange Beef

Recipe taken from OurBestBites.com and slightly adapted from ATK Quick Family Cook Book

Ingredients
2-3 teaspoons grated orange zest (I just zest 1 whole orange)
1/2 cup fresh orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak, trimmed and sliced thin across grain and lightly sprinkled with salt and pepper (to clarify: that’s one steak, that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving

Instructions
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.
Heat a large nonstick skillet over medium high heat. Drizzle pan with oil and tilt to coat. Add half of beef, breaking up any clumps and let cook without stirring for one minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover. Repeat with remaining beef and transfer to bowl.
Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Serve over rice and garnish with green onions.