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Orange Beef and Broccoli Stir-Fry

 Orange Beef and Broccoli Stir-Fry
I found this recipe in The Jamestown Sun. We all love it! We'll sometimes substitute venison for beef. Either way, it's a family favorite!
4-6 ServingsPrep/Total Time: 30 min.


  • 1 pound beef top sirloin steak, cut into thin strips
  • 4 teaspoons soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon finely grated orange peel
  • 1 tablespoon canola oil
  • 2 cups fresh broccoli florets
  • 1 small sweet red pepper, cut into strips
  • 2/3 cup picante sauce
  • 1/2 teaspoon sugar, optional
  • 1 tablespoon cornstarch
  • 1/3 cup orange juice
  • 3 green onions with tops, cut diagonally into 1-inch pieces
  • Sliced almonds, optional
  • Hot cooked rice


  • Toss meat with soy sauce, ginger and orange peel; set aside for 10
  • minutes.
  • Heat oil in a wok or large skillet on high. Stir-fry mixture just
  • until meat is no longer pink; remove. Add broccoli, pepper, picante
  • sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until
  • vegetables are crisp-tender, about 3 minutes.
  • Combine cornstarch and orange juice until smooth; add to skillet

2 of 2

Orange Beef and Broccoli Stir-Fry (continued)

Directions (continued)

  • along with meat and onions. Cook and stir 1 minute or until sauce is
  • thickened. Sprinkle with almonds if desired. Serve with rice. Yield:
  • 4-6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.