With fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it's ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.

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  • Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.

  • Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.

  • Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.

Tips

Freezing the beef sirloin for 30 minutes makes it easier to cut into very thin slices.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

238 calories; protein 21.1g 42% DV; carbohydrates 26.8g 9% DV; dietary fiber 5.8g 23% DV; sugars 12g; fat 6.1g 9% DV; saturated fat 1.6g 8% DV; cholesterol 39.5mg 13% DV; vitamin a iu 5623.5IU 113% DV; vitamin c 231.9mg 386% DV; folate 165.3mcg 41% DV; calcium 111.8mg 11% DV; iron 3mg 17% DV; magnesium 73.2mg 26% DV; potassium 1037.8mg 29% DV; sodium 343.1mg 14% DV; thiamin 0.3mg 28% DV.

Reviews (8)

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8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/30/2011
really enjoyed this I used 1 habenero pepper instead of dried chilies for freshness. Ended up pretty spicy but balanced by the orange flavor. Will definitely make again Read More
Rating: 3 stars
10/29/2011
This was OK....can be improved to be GREAT I thought this was a pretty good recipe for through the week. Pretty quick and will be faster the more I make it. I added additional vegetables to round out the flavor and substituted red chili flakes. My main suggestion would be to marinate the beef in advance. The meat just tastes like meat in the recipe as written and needs much more salt just to round out the flavor. Pros: Relatively healthy fairly quick Cons: A bit bland Read More
Rating: 5 stars
10/28/2019
I have a question. Can I replace the beef with tofu? Read More
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Rating: 2 stars
09/02/2015
This recipe makes an easy task more complicated. If you skip the water and simply steam your broccoli separately you can skip cooking down all the liquid. Do the broccoli separately then skip the water and the corn starch. That is a silly step. It caused me to have to cook this dish down until everything in the wok was soggy and over done. That risk is avoided by eliminating the water and just using the orange juice and maybe a little marmalade (also skip the sugar if you use marmalade) Pros: nice colors nice mix of flavors Cons: broccoli should be done separately Read More
Rating: 5 stars
01/21/2013
Fresh flavorful and fiery I loved the flavors of this in particular the strips of orange which added a wonderfully bright zing. I didn't have bell peppers so substituted snow peas although I think using red and yellow peppers would really brighten up the colors of the dish. I used thinly sliced filet and two thai red chili peppers very thinly sliced. They gave just enough of a nice tingle to the dish. Pros: Quick Read More
Rating: 3 stars
02/26/2012
This was good but the 1-inch strips of orange zest were too strong for us. Will make the recipe again but use small zest strips instead. Read More
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Rating: 4 stars
01/09/2013
Left overs get rave reviews I used left over rump roast for the meat the juice of only one orange. and only a quarter of the zest of that orange. My family RAVED over the results! What a nice surprise for a dinner using up left overs. Pros: A fast way to use left over roast Cons: I wish I had made more there was only enough left over for one lunch! Read More
Rating: 5 stars
10/30/2011
We enjoyed this meal-very fresh tasting. I would have preferred chile pepper flakes in the sauce rather than whole chilies. Read More