Better than take-out Orange Beef Stir-Fry

I loved this! I mean, I’m not big on meat at all but I loved this! That speaks volumes. My kids, oddly, weren’t too happy with the mandarin oranges in with their meat – at least they dint like the parts that remain segments as opposed to breaking into tiny pulp bits. Middle kid didn’t want the sesame seeds in there. Anyway, I will make this again slightly am mending the recipe until it comes out to “Family of Five Perfection” (which is all 5 people love it – it’s a rare occurrence). I didnt make rice because I’m tired of no one eating it but me so I just served it on a plate. It’s not super attractive this way but it was super tasty!

Orange Beef Stir-Fry
3 pounds sirloin steak
1/2 cup tart juice (cranberry or pomegranate)
1/3 cup soy sauce
1/3 cup borwn sugar
1 tablespoon minced garlic
2 teaspoons minced ginger
1/2 of an orange zest
1 teaspoon veggie oil
1 11-oz can mandarin oranges, drained
sesame seeds

  1. Clean steak and cut into narrow strips (across the grain).
  2. Whisk together juice, soy sauce, brown sugar, garlic, ginger, and orange zest.
  3. At this point you can either: (a) place meat and sauce in a baggy & freeze for a later time (to use, thaw in fridge and follow on to #4) -or- (b) marinate meat in the sauce in fridge for 4 hours or overnight.
  4. Heat a wok or large frying/sauce pan over medium-high heat with oil.
  5. Remove the beef from the marinade and stir-fry until well-browned. This takes about 10 minutes. Keep the marinade.
  6. When browned, remove from pan, drain off any fat and set aside (preferably kept warm).
  7. Add marinade to wok, bring to boil, and reduce heat, simmering for 3-5 minutes.
  8. Add beef back to wok along with oranges. Stir to coat & break up oranges.
  9. Serve over rice with steamed broccoli for a well-balanced meal. Sprinkle with sesame seeds.
Orange Beef Stir-Fry

Better than take-out Orange Beef Stir-Fry

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