skip-to-main-content
Donate
Why give?

Spicy beef with oranges

This blend of Asian-inspired ingredients will have your taste buds in overdrive
Recipe and photo provided by CanolaInfo.org
Spicy beef with oranges in black bowls on a wooden tray
6 servings / 30 min

Prep 15 min / Cook 15 min

Ingredients
  • 1/3 cup (75 mL) orange juice
  • 2 tbsp (25 mL) dark soy sauce
  • 2 tbsp (25 mL) cornstarch, divided
  • 1 tbsp (15 mL) orange zest
  • 2 oranges
  • 2 tbsp (25 mL) canola oil, to divide
  • 1 lb (500 g) trimmed, boneless sirloin beef, cut into 1/4 - inch (0.6 cm) strips
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 small red onion, thinly sliced
  • 1 small red pepper, cut into thin strips
  • 1 yellow pepper, cut into thin strips
  • 1 cup (250 mL) sugar snap peas
  • 1/2 tsp (2 mL) red pepper flakes
  • 2 cups (500 mL) cooked rice
Directions
  1. In small bowl, combine orange juice, soy sauce, 1 tbsp (15 mL) cornstarch and orange zest. Set aside.
  2. Peel oranges. Cut into 1/2-inch (1.25 cm) slices and then halve the slices. Set aside.
  3. In large non-stick skillet, heat canola oil over medium-high heat. Quickly toss beef with remaining 1 tbsp (15 mL) cornstarch. Working in batches, brown beef on all sides, about 3 to 5 minutes. Transfer to plate.
  4. Add garlic, ginger, onion, peppers, snap peas and red pepper flakes to pan. Cook while stirring, about 4-5 minutes. Add orange juice and soy sauce mixture, and beef to pan. Heat through. Gently stir in oranges. Serve hot with rice.
Nutritional info per serving (1 of 6)
  • Calories 250
  • Protein 14 g
  • Total fat 7 g
    Saturated fat 1 g
    Cholesterol 20 mg
  • Carbohydrates 33 g
    Fibre 3 g
    Sugars 7 g
    Added sugars 1 g
  • Sodium 330 mg
  • Potassium 434 mg
 

You might also like