RecipeOrange Pepper Beef Stir-Fry

Nutrition Facts
Amount per Serving
  • Calories: 485
  • Protein: 43g
  • Total Fat: 21g
    • Saturated Fat: 4g
  • Cholesterol: 74mg
  • Total Carbohydrate: 32g
  • Dietary Fiber: 5g
  • Sodium: 590mg
Take Note

Contains Wheat/Gluten

What could be fresher and brighter than orange juice, lime juice, and a rainbow of peppers? Add broccoli, beef, and a few Asian tastes, and you’ve got a quick and easy dinner that everyone enjoys.

  • Prep time
  • Total Time
This recipe makes 2 Servings
  • 1/2 cup low-sodium beef broth
  • 1/2 pound beef, stew meat or top round
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup orange juice concentrate
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • cooking spray
  • 1 tablespoon canola oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup broccoli florets
  • 3 scallions (green onions), thinly sliced

Place the beef in the freezer for 15 to 20 minutes, until firm but not totally frozen, for easy slicing. Cut into paper-thin slices against the grain.

In a large bowl, whisk the broth, soy sauce, orange juice concentrate, lime juice, sesame oil, garlic, and ginger. Stir in the cornstarch until no lumps remain. Set aside.

Spray a wok or large skillet with oil spray. Add the canola oil and warm over medium heat. Add the peppers, onion, and broccoli and cook, stirring, 4 to 5 minutes, until the vegetables begin to soften but are still crisp. Increase the heat to high and add the beef. Cook, stirring, 3 to 4 minutes, until the beef begins to take on color.

Reduce the heat to low and add the broth mixture. Cook 2 to 3 minutes longer, until the sauce thickens and the beef is no longer pink inside. Garnish with scallions. Serve immediately.