Chinese Beef and Broccoli

I tried another new recipe tonight. Not sure what we thought of it. It was good, but I think I just prefer my Chinese to be more on the spicy side instead of the fruity/fragrant side like this dish was.We ate it with 1/2 cup instant brown rice for a total of 6 points!

Chinese Beef and Broccoli

3 scallions, thinly sliced
2 garlic cloves, minced
1 tbsp minced peeled fresh ginger
1 tbsp grated orange zest
3/4 lb boneless, sirloin steak, trimmed of fat and cut into 2 x 1/4-inch strips
3 cups fresh broccoli florets, or frozen broccoli florets, thawed
2 tbsp reduced-sodium soy sauce
2 tbsp fresh orange juice
1 tsp cornstarch
1 tbsp cold water
4 servings of rice

1. Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat until a drop of water sizzles. Add the scallions, garlic, ginger, and orange zest; stir-fry until softened and fragrant, about 1 minute.
2. Add the beef strips and stir-fry until browned, about 3 minutes. Add the broccoli and stir-fry 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
3. Combine the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until thickened, about 30 seconds.

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