Orange Beef Stir Fry

    30 minutes

    This orange and beef stir fry can be made in about the time it takes to make the rice to go with it.

    269 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 500g round steak, cut into thin strips on the diagonal
    • 1/4 cup orange peel, cut into slivers
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 2 tablespoons cornflour
    • 1 cup beef stock
    • 1/4 cup soy sauce
    • 1/4 cup sherry
    • 1/4 cup orange marmalade
    • 1/2 teaspoon chilli flakes

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a wok or frypan, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
    2. Return all the beef to the wok. Stir in orange peel, garlic and ginger; stir-fry 1 minute.
    3. In a medium bowl, combine cornflour, stock, soy sauce, sherry, marmalade and chilli flakes. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

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    Reviews in English (235)


    This was one of the best things I have ever made. My husband kept commenting on how good it was through the whole meal. I read all the reviews and made some changes: I omitted the orange peel, substituted 2 tsp of sesame oil for the 2 tbl vegetable oil, used 3 cloves of garlic, substituted 1 tsp candied ginger (minced) for the 1/2 tsp of powdered ginger, I used orange juice in place of the sherry, used "sweet orange marmalade," and added 2 tsp brown sugar to the sauce. I marinated the beef in 1 cup of orange juice for several hours (this helped tenderize it). I drained the beef and then stir fried it in 1 tsp sesame oil. I removed the beef, drained out the juices, added another tsp of sesame oil to the pan and then stir fried red bell pepper (cut in strips), broccoli, and carrots (cut in strips) until just tender, then I added the garlic and ginger, stirred, then added the beef back to the pan. I immediately poured in the sauce. Just before removing from the heat, I added snow pea pods and green onions. I served it over brown rice. This was an awesome one dish meal. I used about 9 ounces of meat, so my version served two large portions.  -  13 Apr 2003  (Review from Allrecipes USA and Canada)


    I'm so glad I read the other reviews, because with a couple slight changes, this is an awesome dish!! I left out the orange zest, used stated amount of marmalade. I upped the garlic slightly and doubled the amount of red pepper because we like very spicy food. And I added fresh mushrooms and carrots after the meat was done cooking. The orange flavor is subtle, and the sauce is thick, sticky, and delicious over rice. I would like to know if there's a reason you're supposed to cook the beef in batches? I cooked it all at once, then drained the liquid from the wok, then returned the beef and veggies to the wok and finished cooking, and it was fine. BTW, this would be even better with chicken. I think another reviewer said this was like eating at a good Asian restaurant -- I got that same impression! You have to try this recipe!  -  26 Dec 2002  (Review from Allrecipes USA and Canada)


    A really great recipe, though I did make a few modifications. Firstly, the 1/4 cup of orange peel seemed a bit scary so I took a prior reviewer's advice and made very wide strips of peel so their flavor came through but you didn't get mouthfuls of peel in every bite. I used fresh ginger instead of ground. After browning the beef and before adding in the peel, garlic and ginger, I added 1/2 cup of sliced onion and cooked a few minutes before continuing with the rest of the recipe. And, finally, I threw some snow pea pods in at the end to add some color.  -  05 Jun 2005  (Review from Allrecipes USA and Canada)