Orange-Scented Beef Stir-Fry

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"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...

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13 Reviews for Orange-Scented Beef Stir-Fry

09/22/2009

Anonymous

I made this last night, the only thing that I changed was I doubled the sauce and served it over Jasmine rice! It was incredible, the flavors were perfectly balanced! I highly recommend that you try it!!!

Anonymous, Rochester, NY

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09/22/2009

Anonymous

We substitute chicken for the beef and make more sauce (1 1/2 times all the sauce ingredients except the marmalade)...this is a dinnertime staple in our house!

Suzanne, San Diego, CA

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09/22/2009

Anonymous

Fast and easy to fix. So fast, you better start the water for the rice before you do anything else. The subtleness of the orange adds another level to the flavor of this stir-fry. it reminds me of a sweet and sour takeout without all the fat and calories.

Anonymous

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