1 large bunch broccoli
4 navel oranges
1 T cornstarch
1/4 tsp. red pepper flakes
3 T reduced-sodium soy sauce (I used regular)
1 1/4 lb. flank steak, trimmed, halved lengthwise and thinly sliced crosswise (I used round steak)
1/3 c. water
3 scallions, cut into 1" pieces
3 large garlic cloves, minced
1 T minced peeled fresh ginger
Remove florets from stems of broccoli and cut into bite size pieces. Trim, peel and thinly slice stems.
4 navel oranges
1 T cornstarch
1/4 tsp. red pepper flakes
3 T reduced-sodium soy sauce (I used regular)
1 1/4 lb. flank steak, trimmed, halved lengthwise and thinly sliced crosswise (I used round steak)
1/3 c. water
3 scallions, cut into 1" pieces
3 large garlic cloves, minced
1 T minced peeled fresh ginger
Remove florets from stems of broccoli and cut into bite size pieces. Trim, peel and thinly slice stems.
Grate 1 tsp. orange zest from 1 orange, then squeeze 3/4 c. juice (from about 2 oranges)* into measuring cup. Whisk in cornstarch, pepper flakes, orange zest and 2 T soy sauce. Remove peel and pith from remaining oranges and cut into chunks.
Spray nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat (I used 1 tsp. olive oil). Toss beef with remaining 1 T soy sauce in large bowl. Add beef to skillet and stir-fry until beef is no longer pink, about 1 min. (Do the beef 1/2 at a time if the skillet isn't large enough for all of it in a single layer). Remove from pan; keep warm.
Add broccoli and water to wok. Cover and cook 1 minute. Uncover, add bell pepper and stir-fry 1 minute. Stir in scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute. Stir in beef and cook until heated thoroughly through. Spoon mixture onto platter and top with orange segments. (I tossed the orange pieces in the last minute of cooking.)
YIELD: 6 servings; 1 serving (about 1 2/3 c.) = 6 WW PP
*I added water to my fresh OJ to measure 3/4 c.
**I served this with brown rice. It was delicious! You'll need to adjust the WW points accordingly for the rice.
Spray nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat (I used 1 tsp. olive oil). Toss beef with remaining 1 T soy sauce in large bowl. Add beef to skillet and stir-fry until beef is no longer pink, about 1 min. (Do the beef 1/2 at a time if the skillet isn't large enough for all of it in a single layer). Remove from pan; keep warm.
Add broccoli and water to wok. Cover and cook 1 minute. Uncover, add bell pepper and stir-fry 1 minute. Stir in scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute. Stir in beef and cook until heated thoroughly through. Spoon mixture onto platter and top with orange segments. (I tossed the orange pieces in the last minute of cooking.)
YIELD: 6 servings; 1 serving (about 1 2/3 c.) = 6 WW PP
*I added water to my fresh OJ to measure 3/4 c.
**I served this with brown rice. It was delicious! You'll need to adjust the WW points accordingly for the rice.
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