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Asian Orange Beef

 Asian Orange Beef
“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
6 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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

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Asian Orange Beef (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.