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Beef Orange Stir Fry Recipe
Beef Orange Stir Fry Recipe photo by Taste of Home

Beef Orange Stir Fry Recipe

Publisher Photo
Lots of flavor and color create an appetizing entrée. Pepper flakes add a little kick to orange sauce and tender veggies over rice in this very quick meal from the Test Kitchen.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1-1/2 cups stir-fry with 1/2 cup rice equals 390 calories, 11 g fat (3 g saturated fat), 64 mg cholesterol, 396 mg sodium, 41 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

Directions

  1. In a small bowl, combine the first six ingredients until smooth; set aside.
  2. In a large skillet or wok, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
  3. 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 for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Yield: 2 servings.
Originally published as Orange Beef Stir-Fry in Cooking for 2 Summer 2009, p59

Nutritional Facts

1-1/2 cups stir-fry with 1/2 cup rice equals 390 calories, 11 g fat (3 g saturated fat), 64 mg cholesterol, 396 mg sodium, 41 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

Medium-Bodied Red Wine

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

Reviews for Beef Orange Stir Fry

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Reviewed Nov. 27, 2013

I've been making this recipe for years now, only I use fresh vegetables. The taste is soooo much better. The only thing that I add is a little bit of brown sugar. It helps to get the acidity of the orange juice down. Makes for a GREAT combination.

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