This is my favorite anytime stir-fry. When my family comes to visit me, it satisfies them fast. Plus, it's special enough to serve at patio parties with family and friends.—Nella Parker, Hersey, Michigan
- 1 can (11 ounces) mandarin oranges
- 1 tablespoon cornstarch
- 1-1/2 pounds beef top sirloin steak, thinly sliced
- 2 tablespoons canola oil
- 1/2 cup soy sauce
- 2 tablespoons honey
- 1-1/2 teaspoons ground ginger
- 1 garlic clove, minced
- Hot cooked rice
- Green onion and orange peel curls, optional
- Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside.
- In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve with rice. Garnish with green onions and curls if desired. Yield: 4-6 servings.
Originally published as Orange Beef Teriyaki in Country Woman July/August 2004, p38
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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