My recipe for Orange Beef Stir-fry is adapted from 5 Ingredients, 15 Minutes, the latest addition to my cookbook collection. I used the ingredients for the sauce outlined in that book’s recipe for Orange Beef & Asparagus Stir-fry; I exchanged the asparagus for part of a bag of frozen stir-fry vegetables and served it over rice. Outcome? Wow. Much better than that ridiculously expensive takeout that I just had to have last Wednesday.
As with any stir-fry, once you get going, everything moves pretty quickly; I’d suggest prepping everything (and getting the rice started) before the first ingredients go into your wok or skillet.
Here’s what you need:
- 1/4 cup of orange juice (I didn’t have OJ, so I rolled an orange on the counter to mushify, cut an X in the end and squeezed the juice out. Worked just fine.)
- 3 tbsp soy sauce
- 1 tbsp corn starch
- 1 tsp red pepper flakes (go easy on these—mine’s a little spicy. Next time I’ll undershoot a bit.)
- 1/8 cup honey (I was out and subbed syrup. Also worked fine.)
- 1/2 lb of flank or skirt steak, sliced into thin strips
Veggies & etc
- 2-3 cups of frozen stir-fry vegetables
- 1-2 cloves of garlic, minced
- 2 tsp grated fresh ginger
- 1/8 cup honey roasted peanuts
- 2 cups rice (instant or boil-in-bag, or the rice will take much longer than everything else)
Here’s what you do:
- (Start the rice first)
- Combine the sauce ingredients and the meat in a bowl, set aside
- Heat 2 tbsp oil in wok or skillet, when the oil sizzles, toss in stir-fry veggies, minced garlic, grated ginger and peanuts. Cook according to package directions (probably 3-5 minutes.)
- Remove veggies to another bowl, add another tbsp of oil to wok, pour in meat and sauce, stir-fry for 3-4 minutes, until meat is cooked through.
- Stir vegetables back into wok with the meat
- Serve over rice
Enjoy! And toss your takeout menu, you don’t need it. This was quick (took about 15 minutes), you know what’s in it, and it is quite, quite delicious.