Orange Beef Stir-Fry

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 456
  • Calories from fat: 0.0%
  • Fat: 15.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.2g
  • Carbohydrate: 50.2g
  • Fiber: 3.1g
  • Cholesterol: 60mg
  • Iron: 4.8mg
  • Sodium: 472mg
  • Calcium: 66mg


  • 1 (1-pound) lean flank steak
  • 1 (11-ounce) can mandarin oranges in light syrup, undrained
  • 1/2 cup low-sugar orange marmalade
  • 3 tablespoons hoisin sauce
  • Vegetable cooking spray
  • 2 teaspoons sesame oil, divided
  • 2 (6-ounce) packages frozen snow peas
  • 1/4 teaspoon salt
  • 2 cups cooked long-grain rice (cooked without salt or fat)
  • Dried crushed red pepper (optional)


  1. Trim fat from steak. Slice steak diagonally across grain into thin strips; set aside.
  2. Drain oranges, reserving 2 tablespoons juice. Set oranges aside. Discard remaining juice. Combine reserved 2 tablespoons juice, marmalade, and hoisin sauce in a small bowl; set aside.
  3. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add steak strips, and stir-fry 6 minutes. Remove steak strips from wok; drain and pat dry with paper towels.
  4. Drizzle remaining 1 teaspoon oil around top of wok, coating sides. Add snow peas; stir-fry 4 minutes. Add steak strips and salt.
  5. Stir in marmalade mixture and oranges. Bring to a boil, and stir-fry 1 minute or until thoroughly heated. Serve over rice. Sprinkle with red pepper, if desired.
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