Orange Beef and Barley Pilaf (Weight Watchers)

I realize, once again, that it has been SOOOOO long since I have posted on this blog! This time, I have the busy-ness of life, as well as starting my own business to thank! I fell in love with Jamberry Nail Wraps so much that I decided to start selling them – check out my site for Never the Same Jams here. Nails and cooking – my two therapies. Bonus: I don’t have to worry about chipping polish when I’m peeling garlic or onions. 😉

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Several weeks ago (maybe months?) I made this delicious WW-inspired orange beef and barley pilaf from food.com! It was pretty simple and tasty. The pilaf, I must admit, was my favourite part. I don’t use barley very often (aka ever), but I had some left over from a beef and barley stew I made awhile back, and it is a nice change-up from rice, pasta, and quinoa.

I wish I could remember more about this dish, but I didn’t really change or edit much, though I might have added in more spices or sauces to amp up the flavour (I’ve found that some WW recipes unnecessarily skimp on flavour). Enjoy!

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Orange Beef and Barley Pilaf

serves 2-4

Ingredients:
For the beef
-3 scallions, sliced
-2 garlic cloves, minced
-1tbsp peeled fresh ginger, minced
-1tbps grated orange zest
-1lb boneless sirloin steak, trimmed and cut into matchstick-thin strips
-10oz fresh sugar snap or snow peas and baby carrots
-2tbsp reduced sodium soy sauce
-2tbsp orange juice
-1tsp cornstarch
-1tbsp cold water
For the barley
-1cu broth
-2⁄3cu quick-cooking barley
-2cu sliced mushrooms
-1tbsp low sodium soy sauce

Directions:
For the 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. Then add the sugar snap peas and baby carrots, and stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice, then bring to a simmer and cook for about 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 (at this point, I felt this was a little unnecessary, as it wasn’t overly thick to begin with, but use your best judgment).
For the barley
-Bring broth to a boil in a saucepan, then add quick-cooking barley. Simmer, covered, for about 12 minutes (my barley was not quick-cooking, so I had to adjust my cooking time).
-Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender (you can do this without mushrooms – I just used whole ones, for my husband, but I picked them off my dish). Add the barley and soy sauce. Then serve.

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