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Orange Beef Teriyaki Recipe

Orange Beef Teriyaki Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4-6 servings


  • 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


  • 1. Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving (calculated without rice) equals 257 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 1,277 mg sodium, 16 g carbohydrate, trace fiber, 24 g protein.

Reviews for Orange Beef Teriyaki

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Reviewed Feb. 24, 2014

"I too thought that the soy sauce was a little over powering so a change the sauce a bit. I used low sodium soy sauce, then added a 1/2 cup brown sugar and a 1/2 cup orange juice with a little more corn starch to thicken it up. It turned out delicious my husband raved over it and my finicky daughter asked for seconds which she never does."

Reviewed Aug. 12, 2012

"I double checked the recipe to see if I had made made a mistake but I made it to the letter. We could not eat this dish. It was way to salty. The Soy sauce over powered everything."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.