Make your own take-out with this recipe for orange beef stir fry. The sauce only has 4 ingredients!
Stir fry is pretty much the ultimate quick meal – it cooks up in minutes and is typically fairly healthy too. This orange beef stir fry is no exception – it takes like something you’d get at your favorite chinese restaurant, but you can make it yourself in the time it would take you to load up the family to go out to dinner.
This recipe starts with thinly sliced beef. I used sirloin steaks but new york strip, ribeye or flank steak would work too. The trick to thinly slicing steak is to do it while the meat is partially frozen. If you’re starting with frozen meat, wait until it’s partially defrosted to start slicing, or if you have fresh meat pop it in the freezer for 30-45 minutes so that it can firm up.
The beef gets quickly seared in the pan and then it’s time for the sweet and savory sauce. Would you believe that this sauce only has 4 ingredients?! It’s true, this orange beef stir fry is all about the simplicity.
After the sauce and meat are done, fresh oranges and green onions are stirred into the mix. Add a sprinkle of sesame seeds and you’re done! Don’t forget to put up a pot of rice before you start cooking the meat, that way the rice will be done at the same time as the stir fry. It really does not get any easier than this orange beef stir fry, so the next time you’re thinking about ordering take-out put down the phone and get into the kitchen!
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Orange Beef Stir Fry
- 2 oranges , whole
- 2 oranges , peeled and cut into segments
- 2 cloves minced garlic
- 2 tablespoons soy sauce
- 1 1/2 pounds trimmed boneless sirloin , ribeye or flank steak, cut into 1/2-inch-thick strips
- 1 tablespoon cornstarch
- 1 tablespoons canola oil
- 3 green onions , sliced
- salt and pepper to taste
- 1 tablespoon sesame seeds
- Steamed rice for serving
- Into a small bowl, grate the zest from 1 orange and squeeze the juice from 2 oranges. Add the garlic and soy sauce to the bowl. Mix the cornstarch with one tablespoon of cold water and add the cornstarch mixture to the bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; season the meat with salt and pepper and transfer to a plate.
- Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange segments and green onions. Toss until coated and heated through. Top with sesame seeds and serve with steamed rice if desired.