Ingredients for Asian Orange Beef
- 3 navel oranges
- 1 medium green onion
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 lb boneless beef top sirloin steaks, thinly sliced
- 1 tablespoon canola oil
- 3 cups cooked rice
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How to Make Asian Orange Beef
- Finely grate the zest of 2 oranges (about 2 tablespoons). Set aside.
- Cut thin strips of peel from the remaining orange for garnish. Set aside.
- Squeeze the juice from all 3 oranges (about 1/2 cup).
- Separate 1 medium onion into white and green parts.
- Thinly slice the white parts of the onion (about 1 cup).
- Cut the green parts of the onion into 1-inch lengths for garnish.
- In a small bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cornstarch until smooth.
- Gradually whisk in the orange juice until completely combined.
- Stir in 1/4 cup soy sauce, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, the reserved orange zest, and the sliced white onion.
- Set aside.
- In a large nonstick skillet or wok, heat 1 tablespoon cooking oil over medium-high heat.
- Add 1 lb thinly sliced beef strips and stir-fry until no longer pink (about 5-7 minutes).
- Pour the sauce over the beef and bring to a boil.
- Reduce heat and simmer for 2 minutes, or until the sauce has thickened.
- Serve hot over rice. Garnish with reserved orange peel and green onion.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
51g
Fat
37g
Carbs
15g
