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Orange-Scented Beef Stir-Fry
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1/2 cup reduced-sodium chicken broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons orange marmalade
- 1 tablespoon oyster-flavored sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons chile-garlic sauce
- 4 teaspoons canola oil, divided
- 12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
- 1 tablespoon minced fresh ginger
- 1 large onion, slivered
- 1 small red bell pepper, diced
- 1 pound broccoli florets
Nutrition Info
Per Serving
- Calories: 265 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 4 g
- Fat: 13 g
- Protein: 18 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
- Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
- Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Yield: 4 servings
3. Still Hungry?
Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.
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Most Helpful Reviews
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fantastic
Missi Barrett - August 20, 2007 05:08:04 PM PSTVery quick and easy. My family loved this and we\'ll definitely make it again!
10 of 11 found this review helpful.
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very tasty and easy to make!
vtecpakiness - March 27, 2008 11:31:08 PM PSTits very good and it didnt take too long to make, i would suggest this for everyone.
2 of 3 found this review helpful.
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much better to remove
VICTOR B - January 4, 2009 01:00:50 AM PSTI like that recipe, but why they are repeating the direction? I think much better to step aside the vegetable then add the sauce, then add all the ingredient. that is good right, that is my opinion.
1 of 1 found this review helpful.
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quite good
julieg.rm - February 18, 2009 07:06:31 AM PSTThis recipe was quite good. I was able to make with the few elements of asian cooking that I keep around the house. The red bell pepper makes this dish really good. Make sure you use good meat, but I think you could use chicken, shrimp or tofu too.
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Liked a lot...even picky 6yo ate!
Emma - January 13, 2009 11:38:50 AM PSTA great basic recipe with tons of variation possiblities. I saved this in the "will make again next month" file.
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