This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. 'The crispy veggies contrast nicely with the tender beef and juicy oranges,' she informs. 'Even the most finicky eaters in our family can't resist it.'

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm.

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  • Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts

350 calories; protein 20.4g; carbohydrates 33.5g; fat 14.8g; cholesterol 47.6mg; sodium 1304.8mg. Full Nutrition
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Reviews (22)

Rating: 5 stars
02/23/2007
I made a few changes to this recipe...added garlic, onion broccoli, celery, and red pepper for colour. I also threw in a dash of curry powder and a sprinkle of chili flakes for some kick that I thought it needed. I used basmati rice with a bit rice wine vinegar added to it which I let heat in the oven at @350 degrees while I simmered the sauce piping hot. The dish ended up being one of the best meals I've ever had! The curry give it wonderful flavour. I would definitely try this recipe again using the mentioned modifications and some lamb instead. Thanks for a great recipe! Read More
(15)
Rating: 5 stars
04/05/2007
I thought this dish was extremely flavorful and delicious! My husband and I really enjoyed it. Just a few suggestions--use a low sodium soy sauce for a less salty flavor, and put the sliced oranges in just at the end, right before you serve (they fell apart for me because they warmed on the stove too long). Very tasty meal--will definately make again! Read More
(15)
Rating: 4 stars
04/29/2007
I really liked the flavors and colors of this dish. The sweetness of the oranges blended well with the snow peas and mushrooms. However, the sauce was slightly salty. Next time, I will use less soy sauce or use reduced sodium soy sauce. Read More
(8)
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Rating: 4 stars
04/24/2007
I really liked this. I'm knocking a star off because it needed more veggies to suit my tastes. I added onion, broccoli, yellow pepper, carrots, fresh garlic and red pepper flakes for spice. (the spice works well with the sweetness of the orange) Will make again. Read More
(7)
Rating: 4 stars
01/04/2009
The mandarin oranges add a refreshing taste, but falls apart with too much heat. I would leave out the green pepper next time. A red or yellow pepper would suit our taste much better. I also added broccoli because my toddler loves it. Overall this dish is easy, colorful, and tastes great too! Read More
(5)
Rating: 5 stars
09/09/2009
this recipe is flavorful and delicious, i used sliced carrots, cabbage and broccoli instead of the veggies called for... Read More
(3)
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Rating: 4 stars
08/28/2009
Even though I was out of ginger, this dish is still rather tasty! I would like the orange flavor to be more obvious in the steak though, so I may zest up an orange next time and marinate the steak longer. You can do so many things with this recipe. I added slivered almonds and it was terrific. Thanks for getting me going. Read More
(3)
Rating: 4 stars
12/23/2009
with some modification this could be great, to us just not as sweet as it should. Read More
(2)
Rating: 5 stars
03/15/2011
I used this recipe mainly for the sauce, as I altered the veggie choices. But it was so yummy! Will definitely make again. Read More
(2)