Orange Pepper Beef Stir-Fry
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.
Ingredients
- ½ cup low-sodium beef broth
- ½ pound beef, stew meat or top round
- 2 tablespoons reduced-sodium soy sauce
- ¼ 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
Instructions
- 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.
Nutrition Information per serving
Calories: 485Carbohydrates: 32gProtein: 43gTotal Fat: 21g— Unsaturated Fat: 17g— Saturated Fat: 4gCholesterol: 74mgSodium: 590mgFiber: 5gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.