Orange Beef Ww

• 3 scallions, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon orange zest, grated
• 3/4 lb boneless sirloin steak, trimmed and cut into matchstick-thin strips
• 8 baby carrots, cut into quarters
• 1/3 lb sugar snap peas or 1/3 lb snow peas
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons orange juice
• 1 teaspoon cornstarch
• 1 tablespoon water, cold

1. Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest. Stir-fry until the scallions soften, about 1 minute.
2. Add the beef and stir-fry until browned, about 3 minutes.
3. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
4. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
5. Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
6. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.

scallions, garlic, fresh ginger, orange zest, boneless sirloin steak, carrots, sugar snap peas, soy sauce, orange juice, cornstarch, water

Taken from www.food.com/recipe/orange-beef-ww-319887 (may not work)