Recipe by internetnut
Faster than delivery. Each serving is 1 cup. I found this recipe in a Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Top Review by Becky in Wisconsin
I really liked this recipe. I did expect a little more of an "orange" taste being that it is Orange Beef, but I do believe that was my fault. I didn't have this with the barley pilaf, which does sound amazing, I was just to tired to mess with it. I will be making it again with the pilaf. Thanks internetnut for posting this recipe.
- 3 scallions, sliced
- 2 garlic cloves, minced
- 1 tablespoon peeled fresh ginger, minced
- 1 tablespoon grated orange zest
- 3⁄4 lb boneless sirloin steak, trimmed and cut into matchstick-thin strips
- 10 ounces fresh sugar snap peas and baby carrots
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons orange juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 1⁄3 broth
- 2⁄3 cup quick-cooking barley
- 2 cups sliced mushrooms
- 1 tablespoon low sodium soy sauce
Directions See How It's Made
- Orange Beef:.
- 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 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. Serve with Barley Pilaf. Point value 3.
- Barley Pilaf:.
- Bring broth to a boil in a saucepan; add quick-cooking barley. Simmer, covered, 12 minutes.
- Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender. Add the barley and soy sauce.
- Serves 4 Point Value 2.