Last year I bought a cookbook called “Hungry Girl To the Max!” – The Ultimate Guilt-Free Cookbook”, by Lisa Lillien. I found this recipe for Orange Beef Stir Fry in the cookbook and enjoyed giving it a try.
I don’t eat very much beef, but this recipe sounded good to me (I’m a sucker for anything with orange in it), and I love the fact that the author has taken steps to cut the fat in a lot of her recipes. The meat marinades until time to cook, so it helps to tenderize it, and allows the wonderful, delicious combination of orange marmalade, soy sauce, ginger and garlic flavors to permeate it! Add to that some good stir-fried veggies, and you’re in for a treat!
The sauce would be great just on the veggies alone, if you don’t eat meat…(just sayin’ that for all you vegetarians out there!) Or swap out the beef for chicken if you don’t like red meat. This is a very versatile recipe- the flavor is in the sauce!
The author’s original recipe makes one serving, but I tinkered with it a bit so my husband and I both enjoyed a serving, plus we had a small portion left over. It was a VERY easy recipe to prepare. My suggestion would be to get the beef marinating in the refrigerator early in the day…then the recipe will be a snap to throw together later, for a delicious dinner. Hope you enjoy it!
Recipe Adapted from “Hungry Girl To The Max-The Guilt-Free Cookbook, by Lisa Lillien, published 2012.
- 3 Tablespoons orange marmalade (author recommends low-sugar)
- 1 1/2 Tablespoons reduced sodium/light soy sauce
- 1 1/2 Tablespoons seasoned rice vinegar
- 1 1/2 Tablespoons cornstarch
- 3/4 teaspoons ground ginger
- 1/2 teaspoons garlic powder
- 8 oz. raw lean beefsteak fillet (I used a rib eye steak I found in the freezer...heh heh heh!)
- Couple dashes of salt
- 3 cups broccoli florets
- 1 1/2 cups chopped red bell pepper (I used a combination of red and yellow peppers for color)
- 3/4 cup shredded carrots
- Optional seasonings to taste: additional salt , pepper, and red pepper flakes (I used all of them)
- Make the sauce: In a medium bowl, mix the marmalade with the soy sauce until blended. Add the vinegar, cornstarch, ginger and garlic powder and mix well. Add 1 cup of water to this and whisk together until the cornstarch is completely dissolved.
- At this point, reserve 1/2 cup of the marinade in a separate bowl. Cover and refrigerate. This will be used later in the recipe.
- Thinly slice the beef (trimming the visible fat) and season with salt. (Hint: the easiest way to slice the beef thin is to slice while the beef is semi-thawed, but still firm. Trust me.) Add the beef to the bowl w/ the remaining marinade (NOT the 1/2 cup you reserved earlier) and coat well. Cover the bowl and let marinate in the refrigerator for at least one hour (I recommend all day)
- Chop and grate the veggies. Spray a large skillet with non-stick spray, and bring to medium-high heat. Add the broccoli, bell pepper, carrots, and the 1/2 cup of the marinade that you reserved earlier. Cook this on medium-high for approximately 5 minutes, stirring, until the veggies have slightly softened.
- Add the 1/2 cup of leftover marinade and the beef into the skillet. Cook on medium-high until the veggies are tender, the beef has cooked through, and the sauce has thickened (approx. 4-5 minutes). When done, remove from heat, and serve! We had rice on the side and it was a perfect accompaniment to the stir-fry. ENJOY!