Orange Beef

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3 scallions, sliced
2 garlic cloves, minced
1 Tbsp. minced peeled fresh ginger
1 Tbsp. grated orange zest
3/4 lb. boneless sirloin steak, trimmed and cut into matchstick-thin strips
1 (10 oz) bag fresh sugar snap peas and baby carrots
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. orange juice
1 tsp. cornstarch
1 Tbsp. cold water

Instructions:

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. 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.

3. Meanwhile, mix the cornstarch and water in a smnall bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.

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