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Mandarin Beef Stir-Fry

This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."
  • Total Time
    Prep: 10 min. + marinating Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 pound beef round steak, cut into thin strips
  • 2 cups fresh or frozen snow peas
  • 1 medium green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons canola oil
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 tablespoons cornstarch
  • Hot cooked rice

Directions

  • In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm.
  • Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts
Nutritional Analysis: One cup (calculated without rice) equals 227 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 982 mg sodium, 18 g carbohydrate, 2 g fiber, 22 g protein.

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