Orange Beef Stir Fry
Dairy Free Fast Easy Meals Healthy Low Carb Main Dishes Make Ahead Meals Red Meat Under 30 Minutes

Orange Beef Stir Fry

Rating: 5 out of 5.

Serves: 3 | Total Time: 30 Minutes

Sometimes, fast easy dinners are just what I need. 

This orange beef stir fry recipe is perfect if you are looking for quick easy meals to make on busy weeknights. It only takes 30 minutes from start to finish, 40 if you take your time (or like your beef strips a little thicker).

Orange zest and spinach give a bright summer vibe to this low carb beef dinner, but it is rich enough (without being heavy) to have any time of the year.

Although this stir fry is awesome right out of the wok, it heats up well the next day, too. I like to double up on the recipe for a make-ahead meal while I’m at it. Just package up the leftovers, stick them in the fridge, and they will keep for a few days. When you need a grab-and-go-lunch, this orange beef stir fry will be ready for you.

Now, that is something to get stirred up about!


Orange Beef Stir Fry

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 1 lb. flank steak, cut in half lengthwise
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • zest from one large orange
  • 1 tablespoon finely chopped fresh ginger root
  • 4 tablespoons vegetable oil
  • 2 heirloom bell peppers (or 1 red and 1 yellow), cored and julienned
  • 1 bunch (about 8) medium scallions cut on the bias into 1-inch pieces
  • 4 ounces fresh baby spinach
  • 5 ounces sliced bamboo shoots
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Freeze the flank steak halves for about 10-15 minutes. Slice the partially frozen meat across the grain about 1/4 inch thick. Set aside.

2. In a small bowl, whisk together the soy sauce, cornstarch, orange zest, and ginger. Set aside.

3. Heat 2 tablespoons of the oil in a wok or skillet over medium high. Add the meat and stir fry for 4-5 minutes until browned, but not overcooked. Use a slotted spoon to transfer the meat onto a plate lined with paper towels.

Easy Low Carb Orange Beef Stir Fry Recipe

4. Add the remaining oil to the wok, then add the peppers and scallions and stir fry for 3 minutes. Add bamboo shoots and red pepper flakes and stir fry for another 2 minutes. Stir in the cornstarch mixture until well incorporated. Lastly, add the spinach and stir fry until the leaves wilt, about 1 minute longer.

5. Return the meat to the wok, season with salt and pepper, and lightly toss until coated with the sauce. Serve immediately over hot rice, or as is. Refrigerate any leftovers and serve them the next day. This meal is just as good, if not better, when reheated a day later! 


Low Carb Beef Stir Fry 30 Minute Meal Idea
Orange Beef Stir Fry

Orange Beef Stir Fry

Quick and easy healthy meals are not that far away with this Orange Beef Stir Fry recipe; it makes for a quick weeknight meal or a make ahead lunch for tomorrow.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3 people
Calories 510 kcal

Ingredients
  

  • 1 pound flank steak cut in half lengthwise
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • zest from one large orange
  • 1 tablespoons finely chopped fresh ginger root
  • 4 tablespoons vegetable oil
  • 2 heirloom bell peppers (or 1 red and 1 yellow) cored and julienned
  • 1 bunch (about 8) medium scallions cut on the bias into 1-inch pieces
  • 4 ounces fresh baby spinach
  • 5 ounces sliced bamboo shoots
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Freeze the flank steak halves for about 10-15 minutes. Slice the partially frozen meat across the grain about 1/4 inch thick. Set aside.
  • In a small bowl, whisk together the soy sauce, cornstarch, orange zest, and ginger. Set aside.
  • Heat 2 tablespoons of the oil in a wok or skillet over medium high. Add the meat and stir fry for 4-5 minutes until browned, but not overcooked. Use a slotted spoon to transfer the meat onto a plate lined with paper towels.
  • Add the remaining oil to the wok, then add the peppers and scallions and stir fry for 3 minutes. Add bamboo shoots and red pepper flakes and stir fry for another 2 minutes. Stir in the cornstarch mixture until well incorporated. Lastly, add the spinach and stir fry until the leaves wilt, about 1 minute longer.
  • Return the meat to the wok, season with salt and pepper, and lightly toss until coated with the sauce. Serve immediately over hot rice, or as is. Refrigerate any leftovers and serve them the next day. This meal is just as good, if not better, when reheated a day later! 
Keyword 30 minute meals, easy stir fry recipe, fast easy dinner, healthy stir fry recipe, low carb stir fry recipes, orange beef stir fry, quick easy meals
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