Orange-Scented Beef Stir-Fry

4 Ratings
  • 5 3
  • 4 0
  • 3 1
  • 2 0
  • 1 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2004

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.

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  • 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.

  • 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 1/4 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.

Tips

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

Serving Size:
1 1/4 cups
Per Serving:
265 calories; protein 20.1g; carbohydrates 22.6g; dietary fiber 4.8g; sugars 9g; fat 11.2g; saturated fat 2.7g; cholesterol 41.3mg; vitamin a iu 5244IU; vitamin c 164.4mg; folate 95.8mcg; calcium 73.3mg; iron 3.5mg; magnesium 40mg; potassium 541.1mg; sodium 560mg; thiamin 0.1mg.
Exchanges:

1/2 other carbohydrate
2 vegetable
3 lean meat
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