Tuesday, January 13, 2009

Spicy Orange Beef with Vegetables

So, I made this... I liked it... it was ok... but it would have been better if I'd used the optional items listed in the recipe... I'll make it again sometime with those...

Spicy Orange Beef with Vegetables
Adapted from WW "Take Out Tonight"

Servings: 4
Preparation Time: 22 min, Cooking Time: 8 min

Serve this beef and vegetable stir-fry with steamed brown rice for a complete meal.

1 1/4 cup(s) low sodium chicken broth + splash balsamic vinegar OR 1 1/4 cups fat free beef broth (we used Beef)
3 TBSP soy sauce
1 tsp SPLENDA No Calorie Sweetener or sugar*
1/2 tsp orange extract, optional (I would say this is essential)
1 spray(s) cooking spray
2 TBSP orange zest, freshly grated, or 1/4 cup fresh julienned orange peel (only had 1Tbsp... it needs 2)
1/4 cup ginger root, fresh, peeled, julienned
2 medium garlic clove(s), slivered
1/4 tsp crushed red pepper flakes (I would use a little more)
1 lb lean sirloin beef, boneless, sliced against grain into 1/8-inch-thick strips
4 cups snow peas OR 1/4 lb green beans (halved) + 1 red bell pepper, seeded & cut into strips+ 1 carrot cut into matchstrips OR 1 package frozen Asian stir-fry veggies, steamed in microwave (I used 1 bag, and next time will use 2 for more veggies)
1 TBSP cornstarch or arrowroot powder , dissolved in 1 TBSP of water
Optional: 1 tsp red chile paste (I would use this)

Whisk broth, soy sauce, Splenda and orange extract together in a small bowl; set aside.

Coat a large nonstick wok skillet with cooking spray and set over medium-high heat. Add orange peel or zest, 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 3 1/2 minutes. Add vegetables and continue stir-frying until combined, about 30 seconds.

Pour in broth mixture and bring to a simmer; cover skillet and cook 1 minute more.

Stir in cornstarch mixture. Cook just until sauce thickens, about 5 to 10 seconds; immediately remove from heat and serve. Yields about 1 1/2 cups per serving.

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.

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