Orange Beef Stir Fry

I had a serious craving for Chinese food but knew better than call the local delivery restaurant. Once a dedicated customer, their greasy meals caused my blood pressure and cholesterol to go up. So, now it was up to me to find a way to still enjoy Chinese food. This recipe has greatly helped meet my cravings and is light with a hint of spice.  Perfect with organic udon noodles, which are my favorite noodles. But, if you cannot find these noodles, you can serve with rice, preferably brown rice.  Rice is so heavy to me, which is why I love udon noodles. Anyway, this dish is great and leaves all the guilt of eating Chinese food behind.


1/2 cup sodium -free chicken broth, divided
1/2 teaspoon sea salt
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 1/2-2 teaspoons chile-garlic sauce
4 teaspoons peanut oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, cut into thin strips (1 cup)
1 pound broccoli florets, (about 4 cups)
1/2 pound mung bean sprouts, (about 2 cups)
1 medium orange
red pepper flakes (optional)


  • Combine 1/4 cup broth, salt, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
  • Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef and reduce heat to medium-high. Stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
  • Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper, broccoli, and bean sprouts; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thicker and translucent. Stir the vegetables into the sauce and squeeze the orange over the pan to release the juice. Return the beef to the wok; toss to coat.
  • Serve immediately with freshly cooked udon noodles or rice topped with red pepper flakes.

Servings: 4

Calories: About 536 per serving with udon noodles. About 266 per serving without noodles.