Orange Beef Stir Fry

Name: Orange Beef Stir Fry
Yield: 4 - 6 servings
Ingredients: 3 tbsp (45 mL) soy sauce; 1 lb (450 g) sirloin steak thinly sliced; 1 cup (250 mL) Milk; 1 beef broth cube or 1 tsp (5 mL) instant beef broth; 1/2 cup (125 mL) orange juice; 1 1/2 tsp (7 mL) grated orange zest; 1/4 tsp (1 mL) dried chili flakes (optional); 2 tbsp (30 mL) vegetable oil; 1 tbsp (15 mL) butter; 2 cups (500 mL) thickly sliced mushrooms; 1 cup (250 mL) coarsely grated carrots; 1 red bell pepper cut in strips; 2 cups (500 mL) broccoli florets; 4 green onions sliced; 1 tbsp (15 mL) grated fresh ginger root; 3 garlic cloves minced; 2 tbsp (30 mL) cornstarch; 2 tbsp (30 mL) water; 1 pkg (12 oz/350 mL) Chinese-style noodles or 3 cups (750 mL) hot cooked rice

Our dietitians' favourite

This recipe is taken from the 1999 Milk Calendar. Forget take-out! Tender strips of beef and crunchy vegetables tossed with a fresh ginger-orange sauce. Ready in no time at all! -James Barber

Prep: 20 min
Cooking: 25 min

Yields 4 - 6 servings

Ingredients

3 tbsp (45 mL) soy sauce
1 lb (450 g) sirloin steak thinly sliced
1 cup (250 mL) Milk
1 beef broth cube or 1 tsp (5 mL) instant beef broth
1/2 cup (125 mL) orange juice
1 1/2 tsp (7 mL) grated orange zest
1/4 tsp (1 mL) dried chili flakes (optional)
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) butter
2 cups (500 mL) thickly sliced mushrooms
1 cup (250 mL) coarsely grated carrots
1 red bell pepper cut in strips
2 cups (500 mL) broccoli florets
4 green onions sliced
1 tbsp (15 mL) grated fresh ginger root
3 garlic cloves minced
2 tbsp (30 mL) cornstarch
2 tbsp (30 mL) water
1 pkg (12 oz/350 mL) Chinese-style noodles or 3 cups (750 mL) hot cooked rice

READY FOR REWARDS?

Preparation

Sprinkle 2 tbsp (30 mL) of the soy sauce over steak strips and toss; set aside.

In a medium bowl, combine milk and broth, mix well. Add orange juice, peel, chili flakes and remaining soy sauce; set aside.

In a large fry pan or wok, heat the oil over medium-high heat. Add beef strips and stir fry, in batches if necessary, just until beef is no longer pink. Transfer to a plate; set aside.

Add butter to the fry pan and sauté mushrooms until softened. Add vegetables, ginger root and garlic, stirring for 3 minutes. Pour in milk mixture and beef, stirring to combine. Bring to a boil.

In a small bowl, combine cornstarch and water and mix into stir fry until sauce begins to thicken. Remove from heat and serve over Chinese-style noodles or rice.