Orange Beef Stir-Fry
1 1/4 c. fat-free chicken broth, reduced-sodium
3 T. low-sodium soy sauce
1 t. SPLENDA No Calorie Sweetener
1/2 t. orange extract, optional
1 spray cooking spray
2 T. orange zest, freshly grated, or 1/4 cup fresh julienned orange peel
1/4 c. ginger root, fresh, peeled, julienned
2 medium garlic cloves, slivered
1/4 t. red pepper flakes, crushed
1 lb. lean sirloin beef, boneless, trimmed, sliced against grain into 1/8-inch-thick strips
4 c. sugar snap peas
1 T. arrowroot powder, dissolved in 1 T. of water
Whisk broth, soy sauce, Splenda and orange extract together in a small bowl; set aside.
Coat a large nonstick wok (or skillet) with cooking spray and set over medium-high heat. Add orange peel, ginger and garlic; stir-fry until softened and aromatic, about 2 minutes. Add red pepper flakes and stir-fry 20 seconds. Add beef; stir-fry until lightly browned, about 2 minutes. Add sugar snap peas and continue stir-frying until crisp-tender, about 2 minutes.
Pour in broth mixture and bring to a simmer. Cover wok (or skillet) and cook 1 minute more.
Stir in arrowroot mixture; cook just until thickened, less than 10 seconds. The moment sauce thickens, remove pan from heat and serve at once.
Yields about 1 1/2 cups per serving.
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.
7 WW PPS