Best 14 Beef Orange Stir Fry Recipes

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Are you in search of an easy yet flavorful weeknight dinner option? Look no further than this delectable beef and orange stir-fry recipe! This dish combines tender beef, vibrant oranges, and a medley of colorful vegetables in a mouthwatering sauce. Savor the harmonious blend of sweet, tangy, and savory flavors in every bite. Our recipe features step-by-step instructions, ensuring even novice cooks can create this culinary delight. Plus, we've included tips on choosing the perfect cut of beef and how to achieve the ideal stir-frying technique. So gather your ingredients, fire up your wok or skillet, and prepare to embark on a taste-bud tantalizing journey with our beef and orange stir-fry extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

BEEF ORANGE STIR-FRY



Beef Orange Stir-Fry image

This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. - Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the first 6 ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm., Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.

Nutrition Facts : Calories 390 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

SZECHUAN ORANGE BEEF (STIR-FRY)



Szechuan Orange Beef (Stir-Fry) image

Make and share this Szechuan Orange Beef (Stir-Fry) recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 48m

Yield 5 serving(s)

Number Of Ingredients 16

1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
2 fluid ounces peanut oil
2 dried red chili peppers, cut in half lengthwise
1 tablespoon dark soy sauce
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
1 1/2 tablespoons gingerroot, finely chopped
2 teaspoons cornstarch
2 teaspoons sesame oil
1/2 cup orange juice
1 tablespoon dried orange peel, soaked and coarsely chopped
1/4 teaspoon szechuan peppercorns, roasted and finely ground
2 tablespoons dark soy sauce
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon sesame oil
3 garlic cloves, minced

Steps:

  • In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
  • Combine sauce ingredients; set aside.
  • Heat wok over high heat, then add peanut oil (be careful of splattering).
  • Remove beef from marinade and stir-fry until browned (3 minutes).
  • Remove and let drain through a sieve.
  • Pour most of the oil out of the wok, reserving about 2 teaspoons.
  • Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
  • Return the beef to the pan and add sauce.
  • Stir-fry for 3 minutes, mixing well.
  • Serve immediately.

ORANGE BEEF AND BROCCOLI STIR-FRY



Orange Beef and Broccoli Stir-Fry image

I found this recipe in The Jamestown Sun. We all love it! We'll sometimes substitute venison for beef. Either way, it's a family favorite!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound beef top sirloin steak, cut into thin strips
4 teaspoons soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon finely grated orange zest
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, cut into strips
2/3 cup picante sauce
1/2 teaspoon sugar, optional
1 tablespoon cornstarch
1/3 cup orange juice
3 green onions with tops, cut diagonally into 1-inch pieces
Sliced almonds, optional
Hot cooked rice

Steps:

  • Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

ORANGE-BEEF STIR-FRY



Orange-Beef Stir-Fry image

A beef-orange stir-fry with a little kick from the ginger, a few red pepper flakes, and a big citrus flavor!

Provided by Autumn Pumpkin

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 4h50m

Yield 4

Number Of Ingredients 17

2 (4 ounce) boneless beef sirloin steaks
2 medium oranges
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon ground ginger
½ teaspoon Worcestershire sauce
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
7 tablespoons canola oil, divided
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
4 cups cooked brown rice, warmed

Steps:

  • Slice steaks very thin. Zest one orange; juice both oranges.
  • Mix orange juice, orange zest, honey, soy sauce, ginger, Worcestershire, black pepper, red pepper flakes, cinnamon, and cloves for marinade together in a large glass or ceramic bowl. Add steak slices, cover with plastic wrap, and marinate in the refrigerator for 4 hours.
  • Remove steak from the marinade and shake off excess. Reserve 1/2 cup of marinade; set aside.
  • Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add 1/3 of the steak slices and cook until browned, 3 to 5 minutes, being careful as this will cook quickly. Remove to a heat-proof dish or bowl. Continue cooking steak in the same fashion, using 2 tablespoons oil for every batch.
  • Heat remaining tablespoon oil in the pan over medium-high heat. Add bell peppers, onion, and garlic. Turn heat to medium-low and add steak back into the pan. Cook and stir for 3 minutes. Add 1/2 cup of reserved marinade and allow to thicken and coat veggies and steak. Serve right away with brown rice.

Nutrition Facts : Calories 624.7 calories, Carbohydrate 74.7 g, Cholesterol 24.5 mg, Fat 29.9 g, Fiber 7.9 g, Protein 16.9 g, SaturatedFat 3.5 g, Sodium 260.2 mg, Sugar 20.5 g

ORANGE BEEF STIR FRY



Orange Beef Stir Fry image

Found this in a magazine and made a few changes to better suit my family. It's great for left over steak or for a quick week night meal. The original recipe called for coating the steak strips with a tablespoon of cornstarch. I skip this because I don't like the way it affects the texture of the meat but it does make for a nice thickened sauce so you may want to try it. You could also use cornstarch in the actual sauce to thicken it. Also, feel free to add onions or mushrooms or any other veggies you prefer.

Provided by little_wing

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked bulgur or 2 cups brown rice
1/4 cup orange juice
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon light brown sugar
1/2 tablespoon fresh minced ginger
1 lb round steak, cut into strips
12 ounces broccoli florets
2 tablespoons canola oil
1 red bell pepper, cut into strips
salt and pepper

Steps:

  • Combine orange juice, vinegar, soy sauce, brown sugar and ginger and set aside.
  • Toss beef strips with cornstarch and season with salt and pepper. Set aside.
  • In a large skillet, combine broccoli with water.Bring to a boil and partially cover skillet with lid, steaming broccoli until crisp-tender, about 4-6 minutes. Transfer to plate.
  • Wipe skillet out with papertowel and then heat 1 T of oil over high heat.
  • When pan is very hot, add half of the beef.
  • Cook until browned, 2-4 minutes. Remove with slotted spoon to plate with broccoli and cook other half of beef.
  • When second batch of beef is done, return the first batch and the broccoli back to skillet.
  • Add orange juice mixture and bell pepper.
  • Continue cooking over high heat until sauce thickens, about 2-4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 508.2, Fat 12.8, SaturatedFat 2.2, Cholesterol 64.6, Sodium 349.7, Carbohydrate 65.2, Fiber 13.5, Sugar 6.2, Protein 38.1

ORANGE VEGETABLE BEEF STIR-FRY



Orange Vegetable Beef Stir-Fry image

Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.

Provided by lkb

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 15

12 ounces boneless beef top sirloin steak
2 oranges, zested and juiced, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons olive oil, divided
1 small head purple cauliflower, cut into florets
2 red bell peppers, thinly sliced into bite-sized strips
1 carrot, peeled and thinly sliced diagonally
3 tablespoons grated fresh ginger root
1 ½ tablespoons minced garlic
½ teaspoon salt
2 cups steamed cauliflower rice
4 green onions, sliced diagonally
1 pinch crushed red pepper, or to taste

Steps:

  • Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
  • Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
  • Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
  • Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 24.9 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 7 g, Protein 20.5 g, SaturatedFat 2.9 g, Sodium 651.9 mg, Sugar 11 g

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF



Fresh Vegetable Stir-Fry with Peppery Orange Beef image

Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!

Provided by BRITTANYDEAR

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 8

Number Of Ingredients 21

2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 ½ tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
½ head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
½ cup beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  • Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  • Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  • Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g

ORANGE-SZECHUAN BEEF STIR-FRY



Orange-Szechuan Beef Stir-Fry image

Jump start supper with stir-fry ingredients--veggies and sauce--all in a frozen meal starter. Just add meat and extra orange flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 4

1 orange
1 tablespoon oil
1/2 lb. beef sirloin, cut into thin bite-sized strips
1 (1 lb. 5-oz.) pkg. frozen szechuan stir fry meal starter

Steps:

  • Grate 1/2 teaspoon peel from orange; squeeze orange to make 1/4 cup juice. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 2 to 3 minutes or until no longer pink.
  • Add frozen vegetables. Stir in frozen sauce from meal starter, orange peel and orange juice. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently. Sprinkle with peanuts from meal starter.

Nutrition Facts : Calories 280, Carbohydrate 22 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1/3 of Recipe, Sodium 1370 mg, Sugar 14 g

ORANGE BEEF AND ASPARAGUS STIR-FRY



Orange Beef and Asparagus Stir-fry image

Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 teaspoons cornstarch
3/4 cup orange juice
4 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 tablespoon canola oil
3/4 pound leftover grilled steaks, thinly sliced
1/2 cup honey-roasted peanuts
Hot cooked rice

Steps:

  • In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.

Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.

ORANGE BEEF & BROCCOLI STIR FRY



Orange Beef & Broccoli Stir Fry image

So good and so good for you. You get protein, vitamin C, fiber and needed carbs all in one fantastic tasting dish. You can also substitute Chicken or Shrimp in this dish with great results. Don't let the long ingredient list throw you; it goes together quickly.

Provided by JanetB-KY

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup orange juice
1/2 cup beef broth
1/4 cup soy sauce
2 tablespoons minced gingerroot
3 tablespoons packed dark brown sugar
2 minced garlic cloves
1/4 teaspoon red pepper flakes
1 lb boneless beef sirloin, cut into strips
1 teaspoon sesame seeds
2 tablespoons oil
1 (1 lb) package frozen stir fry vegetables, thawed and drained
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon grated orange zest
orange section

Steps:

  • In bowl, combine juice, broth, soy sauce, sugar, ginger, garlic and red pepper flakes; add beef, cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat 1 tablespoons oil in a large nonstick skillet over medium-high heat; add vegetables; cook, stirring occasionally, until heated through, about 3 minutes; remove from heat and skillet and set aside.
  • Add remaining oil (not the sesame oil) to the skillet; heat one minute.
  • Remove beef from bowl, letting excess marinade drip off; reserve marinade.
  • Add beef to hot skillet (be careful of splattering) and cook, stirring occasionally, just until cooked through, about 3 minutes; remove from heat and set skillet aside while you do the next step.
  • Mix the cornstarch with a little of the reserved marinade until smooth, then mix that with the rest of the reserved marinade; stir into skillet.
  • Add vegetables and bring to a boil; cook until sauce is thickened and vegetables are hot, about five minutes.
  • Remove from heat; stir in sesame oil and reserved orange segments; serve with rice that has been sprinkled with orange zest and sesame seeds.

Nutrition Facts : Calories 400.8, Fat 25.6, SaturatedFat 7.9, Cholesterol 76.1, Sodium 1142.5, Carbohydrate 17.9, Fiber 0.5, Sugar 14.2, Protein 24.5

ORANGE BEEF STIR-FRY



Orange Beef Stir-Fry image

"With its citrusy splash of fresh orange flavor, this dish has become a tasty, Chinese New Year tradition at our house!" notes Marguerite Shaeffer in Sewell, New Jersey. "Our son David frequently fixed this quick recipe when it was his turn to cook as a college student," she adds. TASTY TIP: To turn up the heat and create a spicier Orange Beef Stir-Fry, try substituting Asian chili paste for hoisin sauce. Brown rice is also a delicious option with this meal, says Marguerite Shaeffer.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 large egg white
1 beef flank steak (1 pound), cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange zest
1/2 teaspoon hoisin sauce
1 tablespoon canola oil
2 cups hot cooked long grain rice

Steps:

  • In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes. , In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange zest, hoisin sauce and remaining sugar and soy sauce; set aside., In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 390 calories, Fat 13g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 725mg sodium, Carbohydrate 44g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CAMPBELL'S® BEEF AND ORANGE STIR-FRY



CAMPBELL'S® Beef and Orange Stir-Fry image

CAMPBELL'S® Beef Broth with Red Wine makes this restaurant favorite easy to make at home. It works well with broccoli, snap peas, green beans, or Asian greens too.

Provided by Campbell's Canada

Categories     Trusted Brands: Recipes and Tips

Time 25m

Yield 4

Number Of Ingredients 10

2 oranges, peeled and cut into segments
2 cloves garlic, minced
2 tablespoons soy sauce
¼ cup hoisin sauce
2 cups CAMPBELL'S® 30% Less Sodium Beef Broth With Red Wine
1 pound trimmed boneless beef sirloin steak, cut into 1/2-inch-thick strips
1 tablespoon cornstarch
1 tablespoon vegetable oil
4 cups broccoli florets
4 green onions, cut into 1-inch pieces

Steps:

  • In a small bowl, whisk together oranges, garlic, soy sauce, hoisin sauce, and broth. In a medium bowl, toss beef with cornstarch until well coated.
  • In a large non-stick skillet, heat oil over high heat. Working in batches, brown beef on all sides, 3 to 5 minutes; transfer to a plate.
  • Pour broth mixture into skillet and boil until slightly thickened, about 1 minute. Add broccoli and cook just until tender-crisp, about 3 minutes.
  • Return beef to skillet with the orange segments and green onions. Toss until coated and heated through. Serve hot over rice.

ORANGE BEEF STIR FRY RECIPE - (4.6/5)



Orange Beef Stir Fry Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 14

1 pound beef tenderloin or sirloin steak, cut into 1/2 inch strips
1/4 cup orange juice
1/4 cup seasoned rice vinegar
2 tbsp soy sauce
1 tbsp roasted red chili paste
2 tbsp dark brown sugar
4 cloves garlic, minced
1/4 cup water
1 tsp cornstarch
2 tbsp freshly grated grated orange zest
1 bunch green onions, sliced - white parts and tops separated
1 tsp kosher salt
table grind black pepper to taste
1 head of broccoli-cut into florets

Steps:

  • 1.Combine beef, orange juice, rice vinegar, soy sauce, chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for at least 2 hours. 2.Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade. 3.Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside. 4.Spray skillet with Pam and place over high heat. Cook beef for 1 minute without stirring;Add broccoli then cook and stir for an additional minute. 5.Stir in light parts of green onion and orange zest; cook for 30 seconds. 6.Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes. 7.Season with salt and black pepper to taste. NOTE: Serve with white or brown rice

ORANGE BEEF STIR FRY



Orange Beef Stir Fry image

beautiful and colorful dish, very delicious!

Provided by ali Bresnahan

Categories     Beef

Time 50m

Number Of Ingredients 11

1 lb round steak, cut into 2" strips (**note: you can substitute london broil or sirloin steak if you like)
1 Tbsp cornstarch
coarse-ground salt and pepper
2 Tbsp vegetable oil
1 lb broccoli florets, broken into small pieces
1 red bell pepper, seeds and ribs removed, cut into strips
MIX TOGETHER:
1/4 c fresh-squeezed orange juice
1 Tbsp rice vinegar
1 Tbsp shoyu (soy sauce)
1 Tbsp brown sugar

Steps:

  • 1. Cut pepper into strips, broccoli into florets. Set aside. Cut meat into strips.
  • 2. Squeeze orange juice, mix with vinegar, shoyu and brown sugar. Set aside.
  • 3. In a medium bowl, toss beef with cornstarch, season with salt and pepper.
  • 4. Heat skillet over med-high heat. Add oil and half the meat. Cook until very brown, remove to plate. Add remaining meat and cook till brown. Return all meat to skillet. Add broccoli, bell peppers and orange juice mixture.
  • 5. Continue cooking over med-high heat until sauce thickens, 3-4 minutes. Serve over rice.

Tips:

  • Prep Ingredients: Before starting, ensure all your ingredients are prepped and measured. This will expedite the cooking process.
  • Fresh Vegetables: Use fresh vegetables for the best flavor and texture. If using frozen veggies, thaw and drain them thoroughly before cooking.
  • Tenderize Beef: For tender and flavorful beef, consider marinating it in a mixture of soy sauce, ginger, garlic, and cornstarch for at least 30 minutes before cooking.
  • Sauce Consistency: To achieve a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) towards the end of cooking and stir until the sauce thickens. For a thinner sauce, add more water or broth.
  • Balanced Flavor: Ensure a balance of flavors by adjusting the amount of soy sauce, rice vinegar, and sugar. Taste and adjust seasonings as needed during cooking.
  • Garnish: Before serving, garnish the stir-fry with fresh chopped green onions or sesame seeds for an extra layer of flavor and visual appeal.

Conclusion:

This mouthwatering Beef Orange Stir-Fry is a symphony of flavors, textures, and vibrant colors that will tantalize your taste buds. The tender beef, combined with crisp vegetables and a delectable orange sauce, makes for a delectable and satisfying meal. Whether you're an experienced chef or a home cook seeking a quick and flavorful dish, this stir-fry is sure to impress. Serve it with steamed rice or noodles for a complete and authentic culinary experience. Remember to personalize the recipe to your taste preferences, experimenting with different ingredients and flavor combinations to create your unique culinary masterpiece. Happy cooking!

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