Orange Beef Stir-Fry Recipe

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“With its citrusy splash of fresh orange flavor, this dish has become a tasty, Chinese New Year tradition at our house!“ notes Marguerite Shaeffer in Sewell, New Jersey. “Our son David frequently fixed this quick recipe when it was his turn to cook as a college student,“ she adds. TASTY TIP: To turn up the heat and create a spicier Orange Beef Stir-Fry, try substituting Asian chili paste for hoisin sauce. Brown rice is also a delicious option with this meal, says Marguerite Shaeffer.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 tablespoons cornstarch, divided
  • 2 teaspoons plus 2 tablespoons sugar, divided
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1 egg white
  • 1 beef flank steak (1 pound), cut into thin slices
  • 1/4 cup water
  • 1/4 cup thawed orange juice concentrate
  • 1 tablespoon ketchup
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon hoisin sauce
  • 1 tablespoon canola oil
  • 2 cups hot cooked long grain rice

Nutritional Facts

3/4 cup: 390 calories, 13g fat (4g saturated fat), 48mg cholesterol, 725mg sodium, 44g carbohydrate (15g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.


  1. In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
  2. In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
  3. In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Orange Beef Stir-Fry in Light & Tasty August/September 2006, p38

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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