Ww 5 Points Spicy Orange Beef with Vegetables
Elevate your weeknight dinners with this Weight Watchers-friendly Spicy Orange Beef with Vegetables, a flavorful fusion of lean protein, vibrant veggies, and a zesty sauce that packs just the right amount of heat. Perfectly seared slices of marinated flank steak are paired with crisp-tender broccoli, carrots, and bell peppers, all coated in a tangy sauce made from freshly squeezed orange juice, honey, garlic, and ginger, with a kick of red pepper flakes. Ready in just 35 minutes and only 5 WW SmartPoints per serving, this guilt-free stir-fry is as nutritious as it is delicious. Serve it straight from the skillet and garnish with green onions and sesame seeds for a restaurant-quality meal that’s quick, easy, and bursting with bold, citrusy flavors.
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Recipe Information
Ingredients
- 12 oz Lean flank steak
- 3 tsp Cornstarch
- 3 tbsp Low-sodium soy sauce
- 1 cup Orange juice, freshly squeezed
- 1.5 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tsp Red pepper flakes
- 1 tbsp Vegetable oil
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, sliced
- 2 stalks Green onions, sliced
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Slice the flank steak thinly against the grain into bite-sized strips.
In a small bowl, whisk together 2 teaspoons of cornstarch and 2 tablespoons of soy sauce. Add the sliced beef to the bowl and toss to coat evenly. Set aside to marinate for 10 minutes.
In another small bowl, combine the orange juice, honey, rice vinegar, remaining 1 teaspoon of cornstarch, remaining 1 tablespoon of soy sauce, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth and set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the marinated beef to the skillet in a single layer. Cook for 2-3 minutes per side, until browned and just cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli, carrots, and red bell pepper. Stir-fry for 4-5 minutes, until the vegetables are crisp-tender.
Return the beef to the skillet with the vegetables. Pour the orange sauce over the mixture and toss to coat everything evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Serve immediately, garnished with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 63.2 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
