Photo of Orange beef stir-fry by WW

Orange beef stir-fry

Points® value
Total Time
30 min
22 min
8 min
Spice things up by adding 1 teaspoon of Szechwan peppercorn oil or Chinese red chile paste before serving. Lemon or grapefruit peel work just as well as orange.


Fat free chicken broth

1¼ cup(s)

Low sodium soy sauce

3 tbsp(s)

Sugar substitute

1 tsp(s), calorie free sweetener such as Splenda or Sweet'N Low

Orange extract

½ tsp(s), (optional)

Cooking spray

1 spray(s)

Orange zest

2 tbsp(s), freshly grated, or 1/4 cup fresh orange peel, julienned

Ginger root

¼ cup(s), fresh, peeled, julienned


2 clove(s), large, slivered

Red pepper flakes

¼ tsp(s), crushed

Uncooked lean trimmed sirloin beef

1 pound(s), boneless, trimmed, sliced against grain into 1/8-inch-thick strips

Uncooked sugar snap peas

4 cup(s)

Arrowroot powder

1 tbsp(s), dissolved in 1 tablespoon of water


  1. Whisk broth, soy sauce, Splenda, and orange extract (if using) in a small bowl; set aside.
  2. Coat a large nonstick wok with cooking spray and set over medium-high heat. Add orange peel, ginger and garlic; stir-fry until softened and aromatic, about 2 minutes. Add red pepper flakes and stir-fry 20 seconds. (NOTE: To julienne means to cut into thin matchsticks. Peel an orange, press the rind sections as flat as you can on a cutting board, and slice them into long matchsticks. For the ginger, cut the peeled stalk into thin, even slices, then cut each of these into matchsticks.)
  3. Add beef; stir-fry until lightly browned, about 2 minutes. Add sugar snap peas and continue stir-frying until crisp-tender, about 2 minutes.
  4. Pour in broth mixture and bring to a simmer. Cover wok and cook 1 minute more.
  5. Stir in arrowroot mixture; cook just until thickened, less than 10 seconds. The moment sauce thickens, remove pan from heat and serve at once. Yields about 1 1/2 cups per serving.