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Orange-Scented Beef Stir-Fry

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  30 Minutes
  4 servings, 1 1/4 cups each
Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.
1/2 cup  reduced-sodium chicken broth, divided
1 tablespoon  cornstarch
2 tablespoons  reduced-sodium soy sauce
2 tablespoons  orange marmalade
1 tablespoon  oyster-flavored sauce
1 tablespoon  rice vinegar
1 1/2-2 teaspoons  chile-garlic sauce
4 teaspoons  canola oil, divided
12 ounces  beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon  minced fresh ginger
1   large onion, slivered (1 1/2-2 cups)
1   small red bell pepper, diced (1 cup)
1 pound  broccoli florets (about 4 cups)
Orange-Scented Beef Stir-Fry Recipe at
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.

Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.

Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 20-Minute Stir-Fry
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 266
Fat. Total: 11g
Protein: 20g
Carbohydrates, Total: 23g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 42mg
Sodium: 412mg
% Cal. from Fat: 37%
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