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

Beef Orange Stir Fry Recipe

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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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MY REVIEW
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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