Orange Beef Stir-Fry
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 Core RecipeServings | 4 Preparation Time | 22 min Cooking Time | 8 min Level of Difficulty | Easy main meals | Spice things up by adding 1 teaspoon of Szechwan peppercorn oil or Chinese red chile paste before serving. Lemon or grapefruit peel work just as well as orange. |
| Ingredients |
1 1/4 cup fat-free chicken broth, reduced-sodium
3 Tbsp low-sodium soy sauce
1 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1/2 tsp orange extract, optional
1 serving cooking spray (5 one-second sprays per serving)
2 Tbsp orange zest, freshly grated, or 1/4 cup fresh julienned orange peel
1/4 cup ginger root, fresh, peeled, julienned
2 medium garlic clove(s), slivered
1/4 tsp red pepper flakes, crushed
1 pound lean sirloin beef, boneless, trimmed, sliced against grain into 1/8-inch-thick strips
4 cup sugar snap peas
1 Tbsp arrowroot, dissolved in 1 tablespoon of water
| Instructions |
- Whisk broth, soy sauce, Splenda, and orange extract (if using) 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. (NOTE: To julienne means to cut into thin
matchsticks. Peel an orange, press the rind sections as flat as you can
on a cutting board, and slice them into long matchsticks. For the
ginger, cut the peeled stalk into thin, even slices, then cut each of
these into matchsticks.)
- 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.
