Orange Beef Stir-Fry with Broccoli and Red Pepper

Try making this for dinner tonight.

[quicklook-recipe prep_time=”30 min” cook_time=”8 min” serves=”4″ details=”” ]

Recipes for beef and broccoli stir-fries may be commonplace, but this one stands out. Stir-frying orange zest with fresh ginger gives the sauce extraordinary fragrance and satisfying flavor. This dish provides a generous quantity of vegetables balanced with lean protein, providing excellent nutritional value for the calories. For convenience, you can substitute 4 cups frozen broccoli florets for fresh and 2 1/2 cups frozen pepper stir-fry mix for the fresh bell pepper and onion.
[ingredients-list title=”Ingredients” serving_size=”1 1/2 cups”]

  • 1/2 cup orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon oyster-flavored sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons chile-garlic sauce or hot red pepper sauce
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon vegetable oil


  • 12 ounces (340 grams) flank steak, trimmed, halved lengthwise, and cut into 1/4-inch (5-millimeter)-thick slices
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons freshly grated orange zest
  • 3 garlic cloves, minced
  • 1 cup sliced onion (1 medium)
  • 1 pound (450 grams) broccoli crowns, cut into 1-inch (2.5-centimeter) florets (4 cups)
  • 1 red or yellow bell pepper, cut into 2- x 1/4-inch (5-centimeter x 5-millimeter) slivers (1 1/2 cups)


[step-list-wrapper title=”How to make it” time=”38 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a small bowl, whisk together the orange juice, soy sauce, oyster-flavored sauce, vinegar, chile-garlic sauce (or hot sauce) and cornstarch; set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat 1 teaspoon oil in a large nonstick skillet or stir-fry pan over high heat. Add half of the steak and cook, without stirring or turning, until browned on the underside, about 1 minute. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds. Transfer to a plate. Add another 1 teaspoon oil, repeat with the remaining steak, and transfer to the plate.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add the remaining 1 teaspoon oil to the skillet, then add the ginger, orange zest, and garlic and stir-fry until fragrant, 10 to 20 seconds. Add the onion and stir-fry for 1 minute. Add the broccoli and bell pepper and stir-fry for 30 seconds. Add 1/4 cup water, cover, and cook just until crisp-tender, about 1 1/2 minutes. Push the vegetables to the outside of the pan. Stir the reserved sauce, pour into the center of the pan, and cook, stirring, until glossy and thickened, about 1 minute. Stir the vegetables into the sauce, return the steak to the skillet, and turn to coat.[/step-item][/step-list-wrapper]

[cooking_tip]A zester is the easiest way to remove zest from oranges and lemons. If you don’t have one, use a vegetable peeler and mince the peels. Or cover a grater with plastic wrap and use the side made for grating hard cheese.[/cooking_tip]

[nutrition-info calories=”247″ calories_fat=”” fat=”9g” sat_fat=”3g” choles=”34mg” sodium=”655mg” carbs=”17g” sugars=”” protein=”25g” fiber=”3g”]


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Originally Published in Reader's Digest