Orange Beef and Broccoli Stir-Fry Recipe

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Orange Beef and Broccoli Stir-Fry Recipe
Orange Beef and Broccoli Stir-Fry Recipe photo by Taste of Home
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Orange Beef and Broccoli Stir-Fry Recipe

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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!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound well-trimmed top sirloin, cut into thin strips
  • 4 teaspoons soy sauce
  • 2 teaspoons shredded fresh gingerroot or 1/2 teaspoon ground ginger
  • 1 teaspoon finely grated orange peel
  • 1 tablespoon vegetable oil
  • 2 cups broccoli florets
  • 1 small sweet red pepper, cut into strips
  • 2/3 cup picante sauce
  • 1/2 teaspoon sugar, optional
  • 1/3 cup orange juice
  • 1 tablespoon cornstarch
  • 3 green onions with tops, cut diagonally into 1-inch pieces
  • Sliced almonds, optional
  • Hot steamed rice

Directions

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 and reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. Combine orange juice and cornstarch; add to skillet along with meat and onions. Cook and stir 1 minutes or until sauce is thickened. Sprinkle with almonds, if desired. Serve with hot steamed rice. Yield: 4-6 servings.
Originally published as Orange Beef and Broccoli Stir-Fry in Country Extra January 1991, p49

Nutritional Facts

1 serving (calculated without rice and optional ingredients): 230 calories, 8g fat (2g saturated fat), 46mg cholesterol, 663mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

  • 1 pound well-trimmed top sirloin, cut into thin strips
  • 4 teaspoons soy sauce
  • 2 teaspoons shredded fresh gingerroot or 1/2 teaspoon ground ginger
  • 1 teaspoon finely grated orange peel
  • 1 tablespoon vegetable oil
  • 2 cups broccoli florets
  • 1 small sweet red pepper, cut into strips
  • 2/3 cup picante sauce
  • 1/2 teaspoon sugar, optional
  • 1/3 cup orange juice
  • 1 tablespoon cornstarch
  • 3 green onions with tops, cut diagonally into 1-inch pieces
  • Sliced almonds, optional
  • Hot steamed rice
  1. 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 and reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. Combine orange juice and cornstarch; add to skillet along with meat and onions. Cook and stir 1 minutes or until sauce is thickened. Sprinkle with almonds, if desired. Serve with hot steamed rice. Yield: 4-6 servings.
Originally published as Orange Beef and Broccoli Stir-Fry in Country Extra January 1991, p49

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afoth73 User ID: 1490711 226296
Reviewed May. 13, 2015

"I followed this recipe exactly and I was sorely disappointed. The veggies and meat were great but the sauce was extremely bland!! My husband and son agreed and the rest of it that we didn't eat went directly into the garbage can. Boo."

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[email protected] User ID: 1202636 218584
Reviewed Jan. 22, 2015

"Loved it!"

MY REVIEW
baking16 User ID: 527406 28642
Reviewed Mar. 15, 2012

"This is one of the best stir-fry recipes ever. The flavor is wonderful; it is even good re-heated."

MY REVIEW
lesdesdhs User ID: 4630240 41107
Reviewed Feb. 14, 2010

"It made a hit with friends. I used mild saulsa instead of piccante sauce and added mushrooms. I also used light soy sauce."

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