Orange Beef Stir-Fry
0
Points®
Total time: 30 min • Prep: 22 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
The best part about stir-fries is how quickly it all comes together. Serve this beef and vegetable stir-fry with steamed brown rice for a complete meal. If you like your food spicy, add 1 teaspoon of Chinese red chili paste along with the crushed red pepper flakes. Also keep in mind that once you get the wok hot, you'll want to have your ingredients prepped and on hand since you'll be working fast, so none of the components gets overcooked.
Ingredients
Fat free chicken broth
1¼ cup(s), reduced-sodium
Less sodium soy sauce
3 Tbsp
Splenda No Calorie sweetener packets
1 tsp
Orange extract
½ tsp, optional
Cooking spray
4 spray(s)
Orange zest
2 Tbsp, freshly grated, or 1/4 cup fresh julienned orange peel*
Fresh ginger
¼ cup(s), fresh, peeled, julienned*
Garlic
2 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
Sugar snap peas
4 cup(s), whole
Arrowroot starch (flour)
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.
6
Yields about 1 1/2 cups per serving.
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