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Orange Beef Stir-Fry

Crisp-tender snow peas and juicy steak are the base for this Chinese takeout–inspired supper.

Serves 4
Ready in 17 mins
Prep time 7 mins
Cooking time 10 mins
350 calories per serving


> 1 lb flank steak
> 1 bunch green onions
> 1 (1-inch) chunk fresh ginger
> 2 navel oranges
> 1 tbsp reduced-sodium soy sauce
> 2 tbsp rice wine vinegar
> 2 tbsp brown sugar
> 2 tbsp vegetable oil
> 1 tbsp minced garlic
> 1 (12 oz) pkg snow peas


Cut the steak into thin slices for stir-frying. Thinly slice the green onions. Peel and finely chop the ginger. Cut 1 orange into half-moon slices. Squeeze juice of second orange into a medium bowl.
To juice, add the soy sauce, vinegar, brown sugar, and ginger. Whisk to combine.
In a 12-inch skillet or wok, heat the oil on medium-high. Add beef and season with salt and pepper. Cook 4–5 min., until browned, stirring often. Transfer beef to a bowl.
To same skillet, add green onions and garlic. Cook 30 sec., stirring constantly. Add orange slices, snow peas, and soy sauce mixture. Reduce heat to medium. Cook 3 min., stirring occasionally, until snow peas are tender and sauce has reduced. Return beef to skillet and stir together. Remove from heat.


Serve with rice or Chinese noodles.

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