Orange Beef Stir Fry
Transform your weeknight dinner routine with this vibrant and flavorful Orange Beef Stir Fry, a quick and easy recipe bursting with sweet and savory goodness. Tender slices of flank steak are coated in cornstarch for a perfectly seared crust, then tossed in a zesty orange-infused sauce made with fresh orange juice, soy sauce, hoisin, and a hint of ginger and garlic. Crisp-tender vegetables like red bell peppers, broccoli, and carrots provide a colorful crunch, while a sprinkling of scallions and sesame seeds adds an elegant finishing touch. Ready in just 35 minutes, this stir-fry is perfect served over fluffy white rice for a wholesome, better-than-takeout meal the whole family will love.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons cornstarch
- 0.33 cup orange juice
- 0.25 cup soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 2 stalks scallions
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
- 1 teaspoon orange zest
- 4 cups cooked white rice
Instructions
Thinly slice the flank steak against the grain and place the slices in a medium bowl. Sprinkle the cornstarch over the steak and toss to coat evenly. Set aside.
In a small bowl, whisk together the orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and orange zest. This will be your sauce.
Prepare all vegetables: thinly slice the red bell pepper, cut the broccoli into bite-sized florets, peel and julienne the carrot, and chop the scallions into 1-inch pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated flank steak in a single layer. Sear for 1-2 minutes on each side until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the red bell pepper, broccoli florets, and carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Add the steak back into the skillet along with the prepared sauce. Toss everything together, cooking for an additional 2-3 minutes, until the sauce has thickened and coats the beef and vegetables.
Sprinkle the dish with chopped scallions and sesame seeds. Serve hot over cooked white rice for a vibrant and flavorful meal.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 14.8 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
