Orange Beef Stir-Fry

3
Total Time
30 min
Prep
22 min
Cook
8 min
Serves
4
Difficulty
Easy
Serve this beef and vegetable stir-fry with steamed brown rice for a complete meal.

Ingredients

fat free chicken broth

1¼ cup(s), reduced-sodium

low sodium soy sauce

3 Tbsp

SPLENDA® Sweetener, no calorie, packets

1 tsp

orange extract

½ tsp, optional

cooking spray

1 spray(s)

orange zest

2 Tbsp, freshly grated, or 1/4 cup fresh julienned orange peel*

ginger root

¼ cup(s), fresh, peeled, julienned*

garlic clove(s)

2 medium clove(s), slivered

crushed red pepper flakes

¼ tsp

uncooked lean trimmed sirloin beef

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

uncooked sugar snap peas

4 cup(s)

arrowroot powder

1 Tbsp, dissolved in 1 Tbsp of water

Instructions

  1. Whisk broth, soy sauce, Splenda and orange extract together in a small bowl; set aside.
  2. 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.
  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 (or skillet) and cook 1 minute more.
  5. 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.

Notes

*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.If you like your food spicy, add 1 teaspoon of Chinese red chili paste to the recipe before serving.You can swap sugar for the Splenda if you prefer (could affect SmartPoints value).

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