1 pound beef steaks or boneless chicken breasts
   3/4 cup orange juice
   1/3 cup agave nectar
   3 tablespoons soy sauce
   1 tablespoon cornstarch
   1/4 teaspoon ground ginger
   2 tablespoons vegetable oil, divided
   2 large carrots, sliced diagonally
   2 stalks celery, sliced diagonally
   1/2 cup cashew nuts or peanuts
   Hot cooked rice

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Cut meat into thin strips; set aside. Combine orange juice, agave, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside. Pour remaining 1 tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice.

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