Orange-Scented Beef Stir-Fry

Orange-Scented Beef Stir-Fry

14 Reviews
From: EatingWell Magazine, Fall 2004

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ 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
  • 1½-2 teaspoons chile-garlic sauce
  • 4 teaspoons canola oil, divided
  • 12 ounces beef top sirloin, trimmed of fat and cut into ¼-inch strips
  • 1 tablespoon minced fresh ginger
  • 1 large onion, slivered (1½-2 cups)
  • 1 small red bell pepper, diced (1 cup)
  • 1 pound broccoli florets, (about 4 cups)


  • Active

  • Ready In

  1. Combine ¼ cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
  2. 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.
  3. 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 ¼ 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.
  • 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

  • Serving size: 1¼ cups
  • Per serving: 265 calories; 11 g fat(3 g sat); 5 g fiber; 23 g carbohydrates; 20 g protein; 96 mcg folate; 41 mg cholesterol; 9 g sugars; 5,244 IU vitamin A; 164 mg vitamin C; 73 mg calcium; 4 mg iron; 560 mg sodium; 541 mg potassium
  • Nutrition Bonus: Vitamin C (273% daily value), Vitamin A (105% dv), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ other carbohydrate 2 vegetable 3 lean meat

Reviews 14

August 19, 2014
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By: Jeanine1648
Wonderful Found this recipe the other day and made it for dinner. It was easy and flavorful. Everyone enjoyed it. We had leftovers which were even better the next day. I will make this again. Pros: This was an awesome dinner to make. Cons: None
October 18, 2012
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By: EatingWell User
This recipe is a KEEPER! I found this rece just today and fixed it for dinner tonight. It was very good and everyone loved it! Because of the heat factor, I substituted plain tomato paste and exta garlic for the chili-garlic paste called for, and I added a can of baby corn (rinsed and drained well). I served it over brown rice and for extra crunch, I sprinkled sliced almonds over the top. Pros: Great taste; easy to prepare; family lived it
March 28, 2012
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By: EatingWell User
It was really good, but... How can I adjust the ingredients to serve 50 people?? Pros: Everything Cons: none
December 08, 2011
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By: EatingWell User
Better than takeout! I made this using boneless, skinless chicken breasts and my family LOVED it! I added a bit of red pepper flakes to spice it up just a bit. Absolutely fantastic.
November 17, 2011
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By: Destroyah
not for picky eaters Me and my roommate liked it but her fiance is a really picky eater and hated the cut of steak. so because there were 2 complaints i had to mark this down. Pros: i love the sauce, fast to make, pretty cheap Cons: not enough sauce is called for in the recipe
August 23, 2010
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By: Timica Campbell
I loved this. I will definitely make it again. I also doubled the amount of sauce that I used and added a few more veggies into it (carrots and bean sprouts). The extra sauce also came in handy for reheating the next day. It turned out great.
July 07, 2010
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By: EatingWell User
I made this and it was an instant hit in my house. I made it with double the sauce, and I was happy with the amount of sauce we had. My boyfriend commented that it was a little fishy for a beef dish. I'm guessing that it was the oyster sauce. Next time I will be trying this with chicken and without the oyster sauce.
May 15, 2010
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By: EatingWell User
I loved this recipe! I forgot the chicken broth but just substituted with a little water. In addition I added probably another 1/2 tablespoon of marmalade! For such a healthy dinner it was awesome! I will definitely make it again, but will try chicken and/or shrimp next time.
September 22, 2009
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By: EatingWell User
I didn't have orange marmalade so used orange zest and juice and it turned out great! Definitely a keeper Julie, Tempe, AZ
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