Cook Once, Eat Twice: Orange Beef & Veggie Stir-Fry

in Apr 15, 2015
Orange Beef & Veggie Stir-Fry
Serves: 4, twice
Prep Time: 20 minutes
Cook Time: 18 minutes
4 garlic cloves, minced
Juice of 2 oranges
1-1/2 cups beef broth
1 cup orange marmalade
1/4 cup soy sauce
2 tablespoons cornstarch
4 teaspoons grated fresh ginger
2 tablespoons vegetable oil
1-1/2 pounds top sirloin, very thinly sliced
2 cups sliced carrots
1-1/2 cups shelled edamame beans
2 cups prepared brown or basmati rice
2 green onions, thinly sliced (optional)
 For leftovers: 8 small flour tortillas


  1. In medium bowl, whisk together garlic, orange juice, broth, marmalade, soy sauce, cornstarch and ginger.
  1. Heat large skillet or wok over medium-high heat; add oil. In 2 batches, add beef and cook each batch 5 to 6 minutes or until beef is cooked through, stirring occasionally. With slotted spoon, remove beef from pan; keep warm.
  1. Add orange juice mixture and carrots to skillet; heat to boiling. Cook over medium-high heat 6 to 8 minutes or until thickened, stirring occasionally. Return beef to skillet and stir in edamame. Cook 1 minute or until heated through. Serve half of stir-fry over rice, garnished with onions, if desired.
  1. Reserve leftover stir- fry for lunch the next day to serve in flour tortillas.


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