Here’s another recipe from Weight Watchers… adjusted, of course, courtesy of me! This was really yummy. It was the perfect amount of spicy – which melded wonderfully with the sweetness of the orange juice. We really liked this one!
1 lb. sirloin steak, visible fat trimmed – thinly sliced
2 heaping tablespoons corn starch
Grated orange rind from one orange
1 cup orange juice (I used the juice from the orange that I zested, and then supplemented with orange juice from the grocery store – no pulp)
½ cup beef broth
3 tablespoons soy sauce
1 ½ teaspoons chili-garlic sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon grated or minced fresh ginger
1 lb. green beans, cleaned with ends broken off and de-stringed
2 carrots cut into matchstick-thin strips
½ white onion, sliced lengthwise into thin crescent strips.
Olive Oil for frying
Combine the beef with 1 tablespoon cornstarch and orange rind in a bowl. Mix well and set aside.
Prepare the green beans, carrots and white onion; set aside.
In a bowl or cup combine the remaining cornstarch with the orange juice, beef broth, soy sauce, chili-garlic sauce, sugar and sesame oil; set aside.
Heat a non-stick wok or large deep skillet over medium-high heat until a drop of water sizzles. Drizzle and then swirl in some olive oil. Add beef and stir fry until cooked through, 2 – 3 minutes. Transfer to a plate.
Swirl another drizzle of olive oil into the pan, then add the ginger; stir fry until fragrant, about 10 seconds. Add the onions and carrots; stir fry for about 2 – 3 minutes. Add the green beans and continue stir frying for another minute or two, until your vegetables are tender-crisp.
Add the broth mixture, stirring constantly until the mixture boils and thickens, about 1 minute. Add the beef back to the skillet and cook until hot, about 1 more minutes.
Serve over brown or white steamed rice.
Serves 5 – 6 depending upon portion size.