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Orange Beef Teriyaki

 Orange Beef Teriyaki
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
4-6 ServingsPrep/Total Time: 20 min.


  • 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.

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Orange Beef Teriyaki (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.