Orange Beef

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4 servings (serving size: 1 cup stir-fry and 3/4 cup rice)


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1 1/2 cups (1 (5 1/4-ounce) bag) uncooked instant rice (such as Success)
3 tablespoons orange juice
1 tablespoon rice vinegar
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 pound flank steak
1 teaspoon vegetable oil
1 tablespoon minced peeled fresh ginger
2 teaspoons grated orange rind
2 teaspoons bottled minced garlic
2 tablespoons lemon juice
2 tablespoons sherry
1 tablespoon low-sodium soy sauce
2 cups broccoli florets
1/2 cup diagonally sliced carrot
1 (8-ounce) can sliced water chestnuts, drained


Cook rice according to package directions, and keep warm.

Combine orange juice and next 5 ingredients (orange juice through pepper); set aside.

Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until hot. Add ginger, orange rind, and garlic; saute for 3 minutes or until lightly browned. Add beef, lemon juice, sherry, and soy sauce; stir-fry for 2 minutes. Add broccoli, carrot, and water chestnuts; stir-fry 3 minutes or until crisp tender. Stir in orange juice mixture; stir-fry 2 minutes. Serve over rice.

Created date

April 2002

Nutritional Information

Calories 461
Caloriesfromfat 26 %
Fat 13.3 g
Satfat 5 g
Monofat 5.1 g
Polyfat 1.6 g
Protein 28 g
Carbohydrate 57 g
Fiber 3 g
Cholesterol 57 mg
Iron 4.5 mg
Sodium 374 mg
Calcium 61 mg