International
Stir-Fried Orange Beef
tangy orange-flavored beef with crisp vegetables
Gather
Ingredients
- 1 bag (12 oz) frozen vegetable stir-fry
- 1 Tbsp peanut or vegetable oil
- 1 Tbsp onion, minced (or ½ Tbsp dried)
- 1 Tbsp garlic, minced (about 2–3 cloves)
- 1 Tbsp ginger, minced
- 1 egg white, lightly beaten (or substitute liquid egg white)
- 2 Tbsp cornstarch
- 12 oz beef flank steak, sliced into thin strips
- 3 Tbsp Hoisin sauce
- 1 Tbsp lite soy sauce
- ½ C orange juice
- 1 Tbsp dry sherry (optional)
Make it
Method
- 1
Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
- 2
Heat oil in a large wok or sauté pan.
- 3
Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
- 4
Put egg white in one bowl and cornstarch in another. Dip steak strips into egg white and then coat with cornstarch.
- 5
Add steak strips to pan and continue to stir fry until steak strips are lightly browned, about 5–8 minutes.
- 6
Add Hoisin sauce, soy sauce, orange juice, and sherry (optional), and bring to a boil over high heat. Immediately lower temperature to a gentle simmer.
- 7
Add the thawed vegetables and mix gently. Simmer until vegetables are heated through, about 3–4 minutes.
- 8
Divide mixture into four equal portions (about 2 cups each) and serve.
- 9
Tip: Delicious over rice or Asian-style noodles (soba or udon).
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.