Weight Watchers Sept/Oct 08 issue
Prep 10 min
Cook 7 min
3 scallions, sliced
2 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 Tbsp. grated orange zest
3/4 lb. bonless sirloin steak, trimmed and cut into matchstick thin strips
1 (10 oz.) bag fresh sugar snap peas and baby carrots
2 Tbsp reduced-sodium soy sauce
2 Tbsp orange juice
1 tsp. cornstarch
1 Tbsp. cold water
Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When hot add scallions, garlic, ginger and orange zest. stir fry until the scallions are soften, about 1 min.
Add the beef and stir fry unitl browned, about 3 mins. add the sugar snap peas and carrots, stir fry until crisp tender, about 2 min. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
Meanwhile, mix the cornstarch and water until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds, seve with brown rice. Nutrition info does not include rice.
Per serv. 1 cup. 174 CAL, 3 G FAT, 3 G FIBER