Spicy beef with oranges dish
Flavours of the World

Spicy beef with oranges

This blend of Asian-inspired ingredients will have your taste buds in overdrive.

Calorie Smart 

Spicy beef with oranges ready to be served.

 

Developed by CanolaInfo.org 

6 servings 
30 minutes (prep: 15 mins / cook: 15 mins) 
 

3 (1693 ratings)
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Time required

30 mins

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Carbohydrates

33 g/serving

Ingredients

  • 1/3 cup (75 mL) orange juice
  • 2 tbsp (25 mL) dark soy sauce
  • 2 tbsp (25 mL) cornstarch, divided
  • 1 tbsp (15 mL) orange zest
  • 2 oranges
  • 2 tbsp (25 mL) canola oil, to divide
  • 1 lb (500 g) trimmed, boneless sirloin beef, cut into ¼ inch (0.6 cm) strips
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 small red onion, thinly sliced
  • 1 small red pepper, cut into thin strips
  • 1 yellow pepper, cut into thin strips
  • 1 cup (250 mL) sugar snap peas
  • ½ tsp (2 mL) red pepper flakes
  • 2 cups (500 mL) cooked rice

 

  • Calories 250
  • Carbs 33 g
  • Sugar 7 g
  • Fibre 3 g

Directions

  1. In small bowl, combine orange juice, soy sauce, 1 tbsp (15 mL) cornstarch and orange zest. Set aside.
  2. Peel oranges. Cut into ½-inch (1.25 cm) slices and then halve the slices. Set aside.
  3. In large nonstick skillet, heat canola oil over medium-high heat. Quickly toss beef with remaining 1 tbsp (15 mL) cornstarch. Working in batches, brown beef on all sides, about 3 to 5 minutes. Transfer to plate.
  4. Add garlic, ginger, onion, peppers, snap peas and red pepper flakes to pan. Cook while stirring, about 4-5 minutes. Add orange juice and soy sauce mixture, and beef to pan. Heat through. Gently stir in oranges. Serve hot with rice.

Vegetarian option:

Try adding 1 package of extra firm tofu or tempeh instead of beef.

Per serving (1 of 6)

  • Calories 250
  • Protein 14 g
  • Total fat 7 g
    • Saturated fat 1 g
    • Cholesterol 20 mg
  • Carbohydrates 33 g
    • Fibre 3 g
    • Sugars 7 g
    • Added sugars 1 g
  • Sodium 330 mg
  • Potassium 434 mg

© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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