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Mandarin Beef Stir-Fry

 Mandarin Beef Stir-Fry
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."
6 ServingsPrep: 10 min. + marinating Cook: 20 min.


  • 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


  • 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.
  • 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.

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Mandarin Beef Stir-Fry (continued)

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