Orange Beef Stir-Fry

Lots of flavor and color create an appetizing entrée. Pepper flakes add a little kick to orange sauce and tender veggies over rice in this very quick meal


2 servings


1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked rice


In a small bowl, combine the first six ingredients until smooth; set aside.

In a large skillet or wok, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.

Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.

Estimated Time

Preparation/Total Time: 25 minutes

Nutritional Information

1 1/2 cups stir-fry with 1/2 cup rice equals 390 calories, 11 g fat (3 g saturated fat), 64 mg cholesterol, 396 mg sodium, 41 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

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