Canadian-Beef-Orange-Ginger-Beef-Stir-Fry

Orange Ginger Beef Stir-fry

Who needs takeout? With convenient ready-to-use stir-fry vegetables, this delicious beef recipe can be ready in a flash. Serve with rice. Look for Chinese Five Spice and hoisin sauce in the Asian sections at your grocery store or at Asian markets.

RatingDifficultyBeginner

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Canadian-Beef-Orange-Ginger-Beef-Stir-Fry

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 orange
 ½ cup (125 mL) hoisin sauce
 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) minced ginger root
 ½ tsp (2 mL) Chinese Five Spice
 ¼ tsp (1 mL) dried chili pepper flakes
 1 lb (500 g) Beef Top Sirloin Grilling Steak, ¾-inch (2 cm) thick
 2 tsp (10 mL) vegetable oil
 2 cloves garlic, minced
 4 cup (1 L) cut stir-fry vegetables

1

Finely grate orange peel and squeeze out juice. Whisk together hoisin sauce, orange juice, cornstarch, ginger root, Chinese Five Spice, 1/4 tsp (1 mL) of the orange peel and pepper flakes; set aside. Cut steak in half lengthwise. Cut crosswise into 1/4-inch (5 mm) strips and trim all fat.

2

Heat oil in large nonstick skillet until sizzling; stir-fry beef and garlic for 2 to 3 minutes or until beef is browned but still pink inside (cook in 2 batches). Remove beef.

3

Add vegetables and a few spoonfuls of water to skillet; cover and cook for 3 to 4 minutes or until tender-crisp. Add reserved sauce; cook, stirring, for 2 minutes or until thickened. Stir in beef and any juices; heat through.

Ingredients

 1 orange
 ½ cup (125 mL) hoisin sauce
 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) minced ginger root
 ½ tsp (2 mL) Chinese Five Spice
 ¼ tsp (1 mL) dried chili pepper flakes
 1 lb (500 g) Beef Top Sirloin Grilling Steak, ¾-inch (2 cm) thick
 2 tsp (10 mL) vegetable oil
 2 cloves garlic, minced
 4 cup (1 L) cut stir-fry vegetables

Directions

1

Finely grate orange peel and squeeze out juice. Whisk together hoisin sauce, orange juice, cornstarch, ginger root, Chinese Five Spice, 1/4 tsp (1 mL) of the orange peel and pepper flakes; set aside. Cut steak in half lengthwise. Cut crosswise into 1/4-inch (5 mm) strips and trim all fat.

2

Heat oil in large nonstick skillet until sizzling; stir-fry beef and garlic for 2 to 3 minutes or until beef is browned but still pink inside (cook in 2 batches). Remove beef.

3

Add vegetables and a few spoonfuls of water to skillet; cover and cook for 3 to 4 minutes or until tender-crisp. Add reserved sauce; cook, stirring, for 2 minutes or until thickened. Stir in beef and any juices; heat through.

Orange Ginger Beef Stir-fry
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