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Asian Orange Beef Recipe

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“Here is the fastest stir-fry ever! Fresh ginger is a must for this recipe and really sparks it up.” Our test panel agreed and just raved about the splash of orange flavor. Nancy Bellomo - St. Charles, Missouri

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Diabetic Friendly

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Asian Orange Beef Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

3 large navel oranges
1 bunch green onions
3 tablespoons sugar
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1-1/2 pounds beef sirloin steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cups hot cooked rice

Directions

Finely grate the peel from two oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice white parts; cut green parts into 1-in. lengths for garnish.
For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside.
In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel strips and remaining onions. Yield: 6 servings.

Nutritional Facts 2/3 cup beef mixture with 1/2 cup rice equals 351 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 352 mg sodium, 44 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1/2 fat.

Originally published as Asian Orange Beef in Healthy Cooking December/January 2009, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Asian Orange Beef (2)

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Reviewed on Oct. 25, 2011 by jakjak2012

I made this recipe as the directions said to, I think it has a strange flavor. My fiancee took one bite and fed the rest to our dog. I think it would taste fine to somebody who likes a high acidity flavor but for un-health nuts like us, this was a really long way from traditional chinese take-out recipes.

Reviewed on Feb. 26, 2009 by forbeadssake

Thanks Recipe-Bot for all the recipes you post!

Brenda/Indiana