Citrus-Beef Stir-Fry with Carrots

Oxmoor House
4 servings, (serving size: 1 cup)


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1 pound boneless sirloin steak, cut into thin strips
1/4 cup low-sodium soy sauce, divided
1/2 cup fresh orange juice
3 tablespoons light brown sugar
1 tablespoon cider vinegar
1 tablespoon grated orange rind
1/2 teaspoon crushed red pepper
2 teaspoons sesame oil
2 cups matchstick-cut carrots
1 onion, cut into 8 wedges and separated


Prep: 9 Minutes
Cook: 16 Minutes
Marinate: 15 Minutes

Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator.

Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind, and red pepper in a small bowl. Stir with a whisk.

Heat oil in a large nonstick skillet over high heat. Add beef, and cook 6 minutes. Remove from heat, and place on a serving platter; keep warm.

Reduce heat to medium-high; add carrot and onion. Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices, and orange juice mixture. Cook 3 minutes or until slightly thickened.

Created date

March 2010

Nutritional Information

Calories 298
Fat 9.5 g
Satfat 3.0 g
Protein 28.8 g
Carbohydrate 24.0 g
Cholesterol 77 mg
Iron 3.6 mg
Sodium 587 mg
Caloriesfromfat 29 %
Fiber 2.3 g
Calcium 48 mg