Total Time
Prep 10 mins
Cook 7 mins

Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf WW" for 2 "thingies" per serving.

Ingredients Nutrition


  1. 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.
  2. Add the beef and stir-fry until browned, about 3 minutes.
  3. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
  4. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
  5. Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
  6. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.
Most Helpful

Yum, a lot of great flavor for just a little work not to mention that I'm wild about the low calorie load. I didn't change anything, just followed the recipe and was very happy at dinner time.

Annacia December 18, 2013

This was so good...very easy to prepare and the flavor was spot on. Made as posted and served it over white rice for a very flavorful dish. I did slice the baby carrots instead of quartering them. Thanks for posting. :)

teresas March 13, 2009