Spicy Beef with Oranges

This Asian-inspired beef dip includes fruits and vegetables such as oranges, bell peppers and snap peas. 

Prep time: 15 min | Cook time: 15 min | Makes: 6 servings

Ingredients

1/3 cup (75 mL) orange juice
2 tablespoons (25 mL) dark soy sauce
2 tablespoons (25 mL) cornstarch, divided
1 tablespoon (15 mL) orange zest
2 oranges
2 tablespoons (25 mL) canola oil, to divide
1 lb (500 g) trimmed, boneless sirloin beef, cut into 1/4 - inch (0.6 cm) strips
2 cloves garlic, minced
1 tablespoon (15 mL) minced fresh ginger
1 small red onion, thinly sliced
1 small red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 cup (250 mL) sugar snap peas
1/2 teaspoon (2 mL) red pepper flakes
2 cups (500 mL) cooked rice

Directions

1. In small bowl, combine orange juice, soy sauce, 1 tablespoon (15 mL) cornstarch and orange zest. Set aside.

2. Peel oranges. Cut into 1/2-inch (1.25 cm) slices and then halve the slices. Set aside.

3. In large non-stick skillet, heat canola oil over medium-high heat. Quickly toss beef with remaining 1 tablespoon (15 mL) cornstarch. Working in batches, brown beef on all sides, about 3 to 5 minutes. Transfer to plate.

4. Add garlic, ginger, onion, peppers, snap peas and red pepper flakes to pan. Cook while stirring, about 4-5 minutes. Add orange juice and soy sauce mixture, and beef to pan. Heat through. Gently stir in oranges. Serve hot with rice.

Nurtritional information (per serving)

• Calories 250
• Protein 14 g
• Total Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 20 mg
• Carbohydrates 33 g
  • Fibre 3 g
  • Sugars 7 g
  • Added sugars 1 g
• Sodium 330 mg
• Potassium 434 mg

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