Orange Beef Stir-Fry
(from salonx’s recipe box)
Serve this beef and vegetable stir-fry with steamed brown rice for a complete meal.
POINTS® Value: 7
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 22 minutes
Cook time: 8 minutes
Serves 4 people
Categories: Beef
Ingredients
- 1 1/4 cup fat-free chicken broth, reduced-sodium
- 3 Tbsp low-sodium soy sauce
- 1 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
- 1/2 tsp orange extract, optional
- 1 sprays cooking spray
- 2 Tbsp orange zest, freshly grated, or 1/4 cup fresh julienned orange peel*
- 1/4 cup ginger root, fresh, peeled, julienned*
- 2 medium garlic clove(s), slivered
- 1/4 tsp crushed red pepper flakes
- 1 pound lean sirloin beef, boneless, sliced against grain into 1/8-inch-thick strips
- 4 cup sugar snap peas
- 1 Tbsp arrowroot powder, dissolved in 1 Tbsp of water
Directions
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Whisk broth, soy sauce, Splenda and orange extract together in a small bowl; set aside.
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Coat a large nonstick wok (or skillet) with cooking spray and set over medium-high heat. Add orange peel or zest, ginger and garlic; stir-fry until softened and aromatic, about 2 minutes. Add red pepper flakes and stir-fry 20 seconds.
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Add beef; stir-fry until lightly browned, about 2 minutes. Add sugar snap peas and continue stir-frying until crisp-tender, about 2 minutes.
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Pour in broth mixture and bring to a simmer; cover wok (or skillet) and cook 1 minute more.
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Stir in arrowroot mixture. Cook just until sauce thickens, about 5 to 10 seconds; immediately remove from heat and serve. Yields about 1 1/2 cups per serving.
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*To ‘julienne’ means to cut into thin matchsticks. To julienne orange peel, press the peeled rind sections as flat as you can on a cutting board and slice them into long matchsticks. To julienne fresh ginger, cut the peeled stalk into thin, even slices and then cut each of these into matchsticks.
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If you like your food spicy, add 1 teaspoon of Chinese red chili paste to the recipe before serving.