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Beef Orange Stir Fry

 Beef Orange Stir Fry
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • In a small bowl, combine the first six ingredients until smooth; set
  • aside.
  • 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.
  • 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.
Nutritional Facts: 1-1/2 cups stir-fry with 1/2 cup rice equals 390 calories,

2 of 2

Beef Orange Stir Fry (continued)

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