Best Orange Beef Weight Watchers Recipes

ORANGE BEEF - WEIGHT WATCHERS

Steps:

• Orange Beef:.
• 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 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. Serve with Barley Pilaf. Point value 3.
• Barley Pilaf:.
• Bring broth to a boil in a saucepan; add quick-cooking barley. Simmer, covered, 12 minutes.
• Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender. Add the barley and soy sauce.
• Serves 4 Point Value 2.

CRISPY ORANGE BEEF

Steps:

• Mix the flank steak, baking soda, and 3 tablespoons of water in a medium bowl. Cover, and refrigerate for 4 hours or overnight. (The baking soda will tenderize the steak.).
• Using a vegetable peeler, remove the colored zest from the orange. Cut the zest into thin strips about 1 inch long, and set them aside. Save the orange flesh for another use.
• To begin the sauce, mix the sugar, vinegar, rice wine, soy sauce, and cornstarch in a small bowl. Set it aside.
• Heat a large wok over high heat. Add enough vegetable oil to come about 1½ inches up the sides of the wok, and heat it to 375 degrees. Meanwhile, add the cornstarch and egg white to the steak, and mix well to coat the steak with the batter.
• Add the flank steak to the oil, one piece at a time so it doesn't splash or stick together, and stir gently until it begins to look crispy, about 1 minute.
• Using a wide-mesh wire strainer, transfer the steak to a colander to drain. Using a fine-mesh wire strainer, remove any bits of fried batter from the wok.
• Reheat the oil to 375 degrees, return the flank steak to the wok, and fry again until the beef is crispy all over, about 2 minutes. Transfer to a strainer to drain. Discard all but 1 tablespoon of the oil from the wok.
• Return the wok with the oil to high heat. Add the scallions, flank steak, sugar-vinegar mixture, orange zest, sesame oil, Grand Marnier, and hot chile paste. Stir-fry until all of the ingredients are well blended, about 30 seconds. Serve immediately.

ORANGE BEEF WW

Steps:

• 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.

WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES

Steps:

• Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
• Toss well to coat and set aside.
• Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
• Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
• Add 2 tsp oil, then add beef.
• Stir-fry until cooked through.
• Transfer to a plate.
• Add remaining 2 tsp oil, then add the ginger.
• Stir-fry until fragrant.
• Add the green beans, bell pepper, and carrot.
• Stirfry until crisp-tender.
• Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Add the beef and cook until hot.
• 5 Points for 1 cup.

MADAME'S ORANGE OR TANGERINE PEEL BEEF

Steps:

• Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.
• Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.
• Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.