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. 😉
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!
Orange Beef and Barley Pilaf
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
-1tbsp cold water
For the barley
-2⁄3cu quick-cooking barley
-2cu sliced mushrooms
-1tbsp low sodium soy sauce
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.