I've done this recipe several times. It's a modified WW recipe so it was pretty healthy to begin with if a little bland. So with a few additions and tweaks it has turned out to be a pretty good substitute on a Chinese food craving night. We like this over rice. Count the rice NI separately.
A couple of tips to make it taste more authentic:
- partially freeze your steak so that you can slice it thin
- do all the prep work (chopping veggies and making your sauce) prior to cooking. If you can just quickly dump and cook you will avoid overcooking anything. Nothing says "homemade impostor" like overcooked vegetables.
Spicy Orange Beef with Vegetables
4 - 1.5 cup servings
3/4-1 lb top sirloin steak, sliced thin and trimmed of all visible fat
2 T. cornstarch
2 t. orange zest (if you don't have an orange just add extra orange juice concentrate)
1/2 C. beef broth
2 T. low sodium soy sauce
1/4 C. water
2 T. orange juice concentrate
1 T sugar
1 1/2 t. Srircha sauce (if you don't want to buy a whole bottle of this use a little minced garlic and don't leave out the crushed red pepper)
1/4 t. crushed red pepper
4 t. canola oil
1 T. minced fresh ginger (the stuff you can get in the produce section in the tube also works well)
Green Beans (a couple of big handfuls) sliced on the diagonal in 1" pieces
1/2 red bell pepper sliced into strips
1/2 yellow pepper sliced into strips
1/2 orange pepper sliced into strips
2 large carrots cut into matchsticks
1 4 oz. can water chestnuts rough chopped
1/2 small zuchinni chopped into strips
- Combine the meat, 1 T of the cornstarch and the orange zest in a bowl. Mix around so that all of the meat is lightly coated with the cornstarch. Set aside.
- Combine the remaining cornstarch, broth, water, orange juice concentrate, soy sauce, Sriricha sauce, sugar, and red pepper flakes in a small bowl. Mix well with a fork. Set aside.
- Chop all the vegetables and set aside.
- Heat a wok or a large skillet over medium high heat. Swirl in 2 t. of the oil, then add the meat. Stir fry until cooked through, 2-3 minutes; transfer to a plate. Swirl the remaining 2 t. oil, then add the ginger. Stir-fry until fragrant, about 10 seconds (you will be able to smell when it's ready). Add the vegetables. Stir fry until crisp tender, 2-4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the beef back in and heat through, about 1 minute.
Nutritional Information: Cal 227; Fat 8 g; Fiber 4 g; Sodium 441 mg; Carb 16 g; Protein 22 g;