Dairy Farmers of Canada

Orange Beef Stir Fry

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
orange beef stir fry

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
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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.

Tips

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Nutritional information

Per serving
Energy: 396 Calories
Protein: 24 g
Carbohydrate: 37 g
Fat: 17 g
Fibre: 2.9 g
Sodium: 420 mg

Top 5 Nutrients

(% DV*)
Calcium: 10 % / 113 mg
Folate: 46 %
Vitamin B12: 51 %
Vitamin C: 116 %
Zinc: 44 %

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