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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 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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