Orange Beef and Broccoli

1 lb lean sirloin steak, trimmed and cut into thin strips
2 Tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp minced peeled fresh ginger
1/8 tsp red pepper flakes
2 tsp canola oil
5 cups small broccoli florets
1 onion, thinly sliced
1 Tbsp grated orange zest
1/4 cup orange juice
1 tsp cornstarch

Combine the steak, soy sauce, garlic, ginger and red pepper flakes in a large zip-close bag. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight. Could be frozen at this point to be cooked at a later date.

Heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until lightly browned, about 3 minutes. With a slotted spoon, transfer the beef to a plate. Add the broccoli and onion to the skillet and stir-fry until the broccoli is bright green, about 3 minutes.

Stir together the orange zest, orange juice and cornstarch in a small cup until smooth; add to the skillet. Stir-fry until the sauce thickens and bubbles, about 1 minutes. Add the beef and stir-fry until heated through, about 2 minutes longer.

I like a little more orange flavor so I add another 2 to 4 Tbsp orange juice to the bag to marinade with the beef.

Makes 4 servings for 5 points each
each serving is 244 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 73 mg Chol, 344 mg sod, 3 g fib, 33 g prot, 60 mg calc