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

10/18/2012

Anonymous

Recommends this recipe

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

Comments

03/28/2012

Anonymous

It was really good, but...

How can I adjust the ingredients to serve 50 people??

Pros: Everything

Comments

12/08/2011

Anonymous

Recommends this recipe

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.

Comments

11/17/2011

airerazor_1

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

Comments

08/23/2010

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.

Comments (1)