This post may contain affiliate links. Read my disclosure policy.
We’ve been working on perfecting a beef stir fry for the past two years. I think we’ve found the one. This stir-fry feels healthy and light with it’s fresh orange sauce.
The flavor is extremely satisfying. It’s also super quick to make with just 30 minutes of prep and 10 min on the skillet. It cooks on high heat so there’s very little fat required for this recipe and you’ll feel great after devouring a bowl of this goodness. My son loved it too; that’s saying something!
Ingredients for Beef and Vegetable Stir Fry:
1 1/2 Tbsp cooking oil
1 1/2 lbs flank steak (thinly sliced chuck steak works well also)
1 small onion, finely diced
1 1/2 cups sugar snap peas or sliced asparagus
1 large carrot, sliced into matchsticks
1 bell pepper, sliced
For the Marinade:
3 tsp grated orange zest (zest from 1 orange)
1/2 cup fresh squeezed Orange juice (from your grated orange)
4 Tbsp soy sauce
2 tsp sesame oil, or cooking oil if you don’t have sesame (but I’ll tell you sesame is amazing)
1 tsp fresh ginger, grated
3 garlic cloves, finely minced
2 Tbsp brown sugar
Sesame seeds or diced green onion for garnish
Serve over hot, cooked white rice
How to Make the Best Beef Stir Fry:
1. Combine marinade ingredients in a large bowl: 3 tsp grated orange zest, 1/2 cup fresh squeezed OJ, 4 Tbsp soy sauce, 2 tsp sesame oil, 1 tsp fresh ginger, 3 minced garlic cloves, 2 Tbsp brown sugar. Mix well
P.S. the easiest way to peel ginger is to use the back of a teaspoon.
2. Slice flank steak into very thin strips slicing against the grain. Add sliced steak to your marinade, mix well. Cover and refrigerate for 30 minutes while you prep your veggies.
3. Finely dice your onion, rinse and remove caps from snap peas, slice carrot into matchsticks and slice bell pepper.
4. Preheat a heavy-bottomed skillet or good wok over high heat. Once the skillet is HOT, swirl in 1 1/2 Tbsp cooking oil. Immediately Add onion (1 min stirring constantly).
5. Drain the beef and reserve the marinade. Add drained beef 1/3 at a time and stir constantly for 2-3 min. (note: you don’t want to dump in all of the beef at once or your will cool down the pan too quickly; you really want to sear the beef so it doesn’t juice out). Add the extra marinade to the pan.
6. Add veggies and continue cooking on high heat 2-3 minutes, stirring frequently or vegetables soften and sauce starts to thicken.
Serve over a bed of hot white rice (or brown rice if you want to be really healthy). 
Enjoy.
Do you stir fry? What’s your favorite??
Beef and Vegetable Stir Fry
Our favorite beef stir fry recipe! This beef stir-fry feels healthy and light with a fresh orange sauce. The flavor is extremely satisfying. It’s also super quick to make with just 30 minutes of prep and 10 min of cooking time. Serve over hot, cooked white rice
Prevent your screen from going dark
-
Combine marinade ingredients in a large bowl and stir to combine.
-
Slice flank steak into very thin strips slicing against the grain. Add sliced steak to your marinade, mix well. Cover and refrigerate for 30 minutes while you prep your veggies.
-
Finely dice your onion, rinse and remove caps from snap peas, slice carrot into matchsticks and slice bell pepper.
-
Preheat a heavy-bottomed skillet or good wok over high heat. Once the skillet is HOT, swirl in 1 1/2 Tbsp cooking oil. Immediately Add onion (1 min stirring constantly).
-
Drain the beef and reserve the marinade. Add drained beef and stir constantly for 2-3 min. (note: you don’t want to dump in all of the beef at once or your will cool down the pan too quickly; you really want to sear the beef so it doesn’t juice out). Add the extra marinade to the pan.
-
Add veggies and continue cooking on high heat 2-3 minutes, stirring frequently or vegetables soften and sauce starts to thicken. Serve over a bed of hot white rice,
Here’s one I created with asparagus that I shared on Instagram:
Leave a Reply