Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce! 
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.
We ended up really enjoying this delicious meal and our family found it to be full of favor and very satisfying! Another good thing is that the original author has taken steps to cut the fat in a lot of her recipes.
I don’t eat very much beef in general, but this recipe sounded really good to me because I am a sucker for anything with orange in it. Here’s how to make this orange beef stir fry.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
The Marinated Steak Is Full Of Flavor!
The steak 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 and fresh stir-fried veggies, and you’re in for a delightful treat! The orange sauce would be great just on the veggies alone, if you don’t eat meat.
You can also substitute chicken for the beef if you don’t like red meat. This is a very versatile recipe, and the flavor is all in the sauce!
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!
Make The Sauce
Making the sauce is EASY! Simply whisk the ingredients together. The two main ingredients in the sauce are orange marmalade and soy sauce.
There are a few other ingredients that are added to season and thicken the sauce, but overall, the sauce is a cinch to make in only a minute or two.
Prepare the Beef
Pat the beef dry and then slice the steak very thin. TIP: You will find it’s easiest to slice thin if the meat is partially frozen before cutting. Put it in the freezer for 10-15 minutes (if desired) before slicing.
Marinating The Steak Strips For FLAVOR!
The steak strips are marinated in a delicious soy and marmalade Asian-inspired sauce, before they are stir-fried.
While the steak marinates, prep the veggies for the orange beef stir fry. The veggies (grated carrots, broccoli florets and bell peppers) are shown below once they’re prepped and ready.
I love the vibrant colors of the veggies in a good stir fry, don’t you?
Stir Fry The Veggies
The colorful veggies are stir-fried in a large skillet with a portion of the orange marmalade and soy sauce mixture.
Cook The Orange Beef Stir Fry And Serve!
The marinated beef slices and the remaining portion of the sauce are then added to the veggies. Orange beef stir fry is cooked until the steak is cooked through, and the sauce has thickened.
Once the orange beef stir fry has finished cooking, remove the skillet from the heat. Serve this dish immediately on top of a bed of steamed rice. Yum!
Hope you will consider trying this yummy orange beef stir fry. It is really scrumptious, and I am confident you and those you love will enjoy it, too!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More BEEF Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring beef to choose from, including:
- Easy Stuffed Beef Rolls
- Beef Shortribs with Parmesan Polenta
- Albondigas Soup
- Mom’s Swiss Steak
- Salisbury Steak
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Recipe Adapted from “Hungry Girl To The Max-The Guilt-Free Cookbook”, by Lisa Lillien, published in 2012.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Enjoy an Orange Beef Stir Fry, with marinated steak cooked with broccoli, carrots and red bell peppers, in an Asian-inspired soy and marmalade sauce!
- 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!)
- 2 dashes 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!
Here’s one more to pin on your Pinterest boards! 