Ingredients
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3 scallions, sliced
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2 garlic cloves, minced
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1 tablespoon fresh ginger, peeled and minced
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1 tablespoon orange zest, grated
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8 baby carrots, cut into quarters
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2 tablespoons reduced sodium soy sauce
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2 tablespoons orange juice
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1 teaspoon cornstarch
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1 tablespoon water, cold
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1/3 lb sugar snap peas or 1/3 lb snow peas
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3/4 lb boneless sirloin steak, trimmed and cut into matchstick-thin strips
Instructions
- 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.
- Add the beef and stir-fry until browned, about 3 minutes.
- Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
- Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
- Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
- Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.