Food Blog/Recipes

Asian Orange Ginger Beef & Broccoli Stir-fry

Are you looking to get a dinner on the table quickly, stir-fry is the way to go.  Quick, easy and healthy!  Take a trip to the salad bar or look for already prepared veggies in the produce aisle to save time. I made this version with broccoli, mushrooms, onions, and red bell peppers, but you can use any variety of veggies you like.  Serve on a bed of steamed rice.

photo by Doug Korody
photo by Doug Korody

Asian Orange Ginger Beef & Broccoli Stir-fry

Yield: 4 servings


  • ¾ cup orange juice
  • 3 Tbsp. low sodium soy sauce
  • 1 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • 1/8 tsp. red pepper flakes
  • 1 pound boneless beef sirloin steak, cut into thin strips*
  • 1 Tbsp. toasted sesame oil
  • 5 cups vegetables for stir-fry, cut-up
  • 1 tsp. cornstarch
  • 1 Tbsp. honey
  • 1 tsp. toasted sesame seeds
  • Strips of orange zest from 1 orange, optional for garnish


  1. Mix orange juice, soy sauce, ginger, garlic, and red pepper flakes in a small bowl. Reserve ½ of the marinade. Place beef slices in a resealable plastic bag, add the remaining marinade and turn to coat. Refrigerate at least 15 minutes.
  2. Heat the oil in a large skillet on high heat. Remove beef from marinade and add beef to the skillet; stir fry 3 minutes or until the beef is cooked through. Remove the beef from the skillet. Add vegetables; stir fry 3-5 minutes or until tender-crisp.
  3. Mix reserved marinade with the cornstarch and honey until smooth. Stir into the vegetable mixture in skillet. Stirring constantly, bring to a boil on medium heat and boil 1 minute. Add the beef to the skillet and cook until heated through.
  4. Serve over hot cooked rice and sprinkle with the sesame seeds. If using, top with the orange zest strips.


*To make cutting the beef easier, freeze the steak for 15-20 minutes.

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