Orange Beef Ww

KateL's Note:

Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf WW" for 2 "thingies" per serving.

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 3 scallions, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon orange zest, grated
• 3/4 lb boneless sirloin steak, trimmed and cut into matchstick-thin strips
• 8 baby carrots, cut into quarters
• 1/3 lb sugar snap peas or 1/3 lb snow peas
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons orange juice
• 1 teaspoon cornstarch
• 1 tablespoon water, cold

Directions:

1. Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest. Stir-fry until the scallions soften, about 1 minute.
2. Add the beef and stir-fry until browned, about 3 minutes.
3. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
4. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
5. Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
6. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.

Reviews

[Brooke the Cook in WI]

Wonderful, used peppers in place of peas - great sauce!

[TeresaS]

This was so good...very easy to prepare and the flavor was spot on. Made as posted and served it over white rice for a very flavorful dish. I did slice the baby carrots instead of quartering them. Thanks for posting. :)

[MarraMamba]

Not only delicious but also incredibly easy. Its a keeper