Labadie Recipe Database
Name Orange Beef Stir-Fry
Number of People 4
List of Ingredients 1 1/4 cup fat-free, reduced sodium chicken broth

3 T. low-sodium soy sauce

1 tsp. Splenda

1/2 tsp. orange extract, optional

cooking spray

2 T. orange zest, freshly grated, or 1/4 cup fresh julienned orange peel

1/4 cup fresh ginger root, peeled and julienned

2 medium garlic cloves, slivered

1/4 tsp. crushed red pepper flakes

1 lb. boneless, lean sirloin beef, sliced against grain into 1/8" thick strips

4 c. sugar snap peas

1 T. arrowroot powder, dissolved in 1 T. water
Description

Whisk broth, soy sauce, Spleanda 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 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 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 sauce thickens, about 5 to 10 seconds; immediately remove from heat and serve.
Time 22 minutes prep plus 8 minutes cooking
Difficulty (1-5) 2
Notes

7 points per 1 1/2 cup serving
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