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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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:
3 scallions, sliced |
2 garlic cloves, minced |
1 tablespoon fresh ginger, peeled and minced |
1 tablespoon orange zest, grated |
3/4 lb boneless sirloin steak, trimmed and cut into matchstick-thin strips |
8 baby carrots, cut into quarters |
1/3 lb sugar snap peas or 1/3 lb snow peas |
2 tablespoons reduced sodium soy sauce |
2 tablespoons orange juice |
1 teaspoon cornstarch |
1 tablespoon water, cold |
Directions:
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.
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