Orange Beef Ww

"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."
 
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photo by teresas photo by teresas
photo by teresas
Ready In:
17mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.
  • Add the beef and stir-fry until browned, about 3 minutes.
  • Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
  • Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
  • Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
  • Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.

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Reviews

  1. Yum, a lot of great flavor for just a little work not to mention that I'm wild about the low calorie load. I didn't change anything, just followed the recipe and was very happy at dinner time.
     
  2. Wonderful, used peppers in place of peas - great sauce!
     
  3. 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. :)
     
  4. Not only delicious but also incredibly easy. Its a keeper
     
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Tweaks

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

RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
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