All Recipes Best Recipe Main Dish Recipes Stir-Fry Beef

Ingredients

2 (4 ounce) boneless beef sirloin steaks 2 medium oranges 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon ground ginger ½ teaspoon Worcestershire sauce ½ teaspoon ground black pepper ½ teaspoon red pepper flakes ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 7 tablespoons canola oil, divided 1 medium green bell pepper, sliced 1 medium yellow bell pepper, sliced 1 medium red bell pepper, sliced 1 medium onion, sliced 3 cloves garlic, minced 4 cups cooked brown rice, warmed

Nutrition Info

624.7 calories carbohydrate: 74.7 g cholesterol: 24.5 mg fat: 29.9 g fiber: 7.9 g protein: 16.9 g saturatedFat: 3.5 g servingSize: - sodium: 260.2 mg sugar: 20.5 g transFat: : - unsaturatedFat: : -

Slice steaks very thin. Zest one orange, juice both oranges.
Mix orange juice, orange zest, honey, soy sauce, ginger, Worcestershire, black pepper, red pepper flakes, cinnamon, and cloves for marinade together in a large glass or ceramic bowl. Add steak slices, cover with plastic wrap, and marinate in the refrigerator for 4 hours.
Remove steak from the marinade and shake off excess. Reserve 1/2 cup of marinade, set aside.
Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add 1/3 of the steak slices and cook until browned, 3 to 5 minutes, being careful as this will cook quickly. Remove to a heat-proof dish or bowl. Continue cooking steak in the same fashion, using 2 tablespoons oil for every batch.
Heat remaining tablespoon oil in the pan over medium-high heat. Add bell peppers, onion, and garlic. Turn heat to medium-low and add steak back into the pan. Cook and stir for 3 minutes. Add 1/2 cup of reserved marinade and allow to thicken and coat veggies and steak. Serve right away with brown rice.

4 servings

A beef-orange stir-fry with a little kick from the ginger, a few red pepper flakes, and a big citrus flavor!