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Mandarin Beef Stir-Fry Recipe
Mandarin Beef Stir-Fry Recipe photo by Taste of Home

Mandarin Beef Stir-Fry Recipe

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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."
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES: 6 servings


  • 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


  1. 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.
  2. 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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Reviewed Aug. 18, 2015

"I am shocked to see such low reviews for this recipe. I have been making it for years, ever since it was first published in the magazine. I make it at least once a month. I do think there may be a typo on the recipe, though, because one reviewer said 2 cups of peas was too much, and it seems too much to me as well. I don't think it originally called for that much. I am on vacation and decided to make this for dinner tonight, but of course didn't have the recipe with me so I looked for it online. So I don't have my magazine with me to double check the amounts. I would recommend only using about 1 cup. I do make a couple of changes... I like using both green pepper and red (sometimes even orange or yellow too). It doesn't change the taste, it just makes it so pretty! And I add some chopped onion sometimes for added flavor. I also omit the mandarin oranges most of the time. My family doesn't care for them, and I usually don't have them on hand. But if you use the other ingredients in the right amounts and let it sit for the time indicated, it will be really tasty. This meal is not bland at all; I can't imagine why anyone would say that unless they are leaving out the ginger or other ingredients. This is the ONLY stir fry recipe I use."

Reviewed Jan. 6, 2010

"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."

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