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Mandarin Beef Stir-Fry Recipe

Mandarin Beef Stir-Fry Recipe photo by Taste of Home

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This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."

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Mandarin Beef Stir-Fry Recipe

Prep: 10 min. + marinating Cook: 20 min.

Yield: 6 Servings

10 20 30

Ingredients

1 cup orange juice
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound beef round steak, cut into thin strips
2 cups fresh or frozen snow peas
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons canola oil
1 can (11 ounces) mandarin oranges, drained
2 tablespoons cornstarch
Hot cooked rice

Directions

In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm.
Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.

Originally published as Mandarin Beef Stir-Fry in Quick Cooking January/February 2001, p33

Medium-Bodied Red Wine

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

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Mandarin Beef Stir-Fry

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(1-1) of 1 reviews

Reviewed on Jan. 06, 2010 by raveangelx79

I'm sure this was healthy, but it tasted that way, too. It was bland even though I had added some red pepper to try to spice it up. The canned mandarin oranges disintegrated into the hot mixture, and the recipe called for 2 cups of snow peas which was WAY too much and overwhelmed the whole dish.