Orange Vegetable Beef Stir-Fry recipe
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Ingredients
- 12 ounces boneless beef top sirloin steak 2 oranges, zested and juiced, divided 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 1 tablespoon cornstarch 2 tablespoons olive oil, divided 1 small head purple cauliflower, cut into florets 2 red bell peppers, thinly sliced into bite-sized strips 1 carrot, peeled and thinly sliced diagonally 3 tablespoons grated fresh ginger root 1 ½ tablespoons minced garlic ½ teaspoon salt 2 cups steamed cauliflower rice 4 green onions, sliced diagonally 1 pinch crushed red pepper, or to taste
Nutrition Info
- 279.6 caloriescarbohydrate: 24.9 gcholesterol: 36.7 mgfat: 12 gfiber: 7 gprotein: 20.5 gsaturatedFat: 2.9 gservingSize: -sodium: 651.9 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Orange Vegetable Beef Stir-Fry
Directions
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Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower, cook, stirring frequently, for 5 minutes. Add bell peppers and carrot, cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
Heat remaining oil in the skillet over medium-high heat. Add beef, cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
Add ginger, garlic, and 2 teaspoons orange zest to the skillet, cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil, cook until thickened, about 2 minutes. Stir in beef and vegetables to coat, cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.