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. ---------------------------------------------------------------------------
Nutrition
Ingredients
