Beef and Orange Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 367.0
  • Total Fat: 13.8 g
  • Cholesterol: 121.0 mg
  • Sodium: 332.6 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 42.5 g

View full nutritional breakdown of Beef and Orange Stir-Fry calories by ingredient
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Delicious hearty meal served on Boston Lettuce Leaf. Delicious hearty meal served on Boston Lettuce Leaf.
Number of Servings: 5


    3 Oranges (large)
    2 Garlic Cloves, Minced
    4 tsp Braggs Liquid Amino (or 2 TBSP Soy Sauce)
    1 1/2 pounds Trimmed Boneless Sirloin or Rib-Eye Steak
    1 tbsp Cornstarch
    1 to 2 tsbp Canola Oil
    6 Scallions, green parts only, cut into 1-inch lengths.
    Lettuce or Rice, for Serving

    Note: cut meat against the grain for a more tender meat.


Makes 5 Spark servings (Variation from Martha Stewart cookbook)
1. In a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add Braggs Liquid Aminos (or Soy Sauce) and Garlic.

2. With sharp paring knife, peel the remaining 2 oranges. Slice crosswise 1/2 inch thick then halve the slices; push out and discard seeds. Set aside

3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tbsp oil in large nonstick skillet over high heat. Working in batches (adding oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.

4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to skillet; add the orange slices and scallions. toss until coated and coated through. Serve hot with rice or serve on Lettuce Leaf. Enjoy!!!

Number of Servings: 5

Recipe submitted by SparkPeople user CMO031.

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