Spicy Orange Beef & Broccoli Stir-Fry

7 Reviews
From: EatingWell Magazine January/February 1997

Hints of orange and a touch of heat dress up a classic combination. Serve with rice.

Ingredients 6 servings

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  • 3 oranges
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Chinese rice wine, or dry sherry
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 3 teaspoons peanut oil, or canola oil, divided
  • 1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 6-8 small dried red chiles
  • 2 pounds broccoli, cut into small florets (6 cups)
  • 1/3 cup water
  • 1 red bell pepper, seeded and sliced
  • 1/2 cup sliced scallion greens

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • 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 information

  • Per serving: 238 calories; 6 g fat(2 g sat); 6 g fiber; 27 g carbohydrates; 21 g protein; 165 mcg folate; 39 mg cholesterol; 12 g sugars; 0 g added sugars; 5623 IU vitamin A; 232 mg vitamin C; 112 mg calcium; 3 mg iron; 343 mg sodium; 1038 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 fruit, 2 vegetable, 2 lean meat, 1/2 fat

Reviews 7

September 01, 2015
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By: EatingWell User
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
January 21, 2013
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By: coprtopd
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
January 09, 2013
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By: EatingWell User
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!
February 26, 2012
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By: EatingWell User
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.
February 25, 2011
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By: bsteel
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
March 16, 2010
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By: EatingWell User
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
October 29, 2009
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By: EatingWell User
We enjoyed this meal-very fresh tasting. I would have preferred chile pepper flakes in the sauce rather than whole chilies.