Boston University Sargent Choice Nutrition Center

Orange Scented Beef Stir-Fry

4 servings


1/2 cup low-sodium chicken stock
12 oz beef, top sirloin
1 Tbsp cornstarch
1 Tbsp fresh ginger, minced
2 Tbsp low sodium soy sauce
1½ cups onion, chopped
2 Tbsp orange marmalade
2 cups red bell pepper, chopped
1 Tbsp oyster sauce
2 cups broccoli florets
1 Tbsp vinegar
4 cups cooked brown rice (1⅓ cups dry)
1½ tsp chili garlic sauce
4 tsp canola oil


1. Combine ¼ cup chicken stock with cornstarch, soy sauce, marmalade, oyster sauce, vinegar, and chili garlic sauce in small bowl. Mix well. Set aside.

2. Heat 1 tsp oil in wok or non-stick skillet over high heat. Add half of beef. Stir fry until browned, about 2 minutes. Repeat for remaining beef. Transfer to plate.

3. Add remaining 2 tsp oil to skillet. Stir fry minced garlic until fragrant. Add onion, bell pepper and broccoli. Stir fry approximately 30 seconds.

4. Add remaining ¼ cup chicken stock. Cover. Cook until vegetables are slightly tender, about 2-4 minutes.

5. Add sauce mixture from step #1.

6. Return beef to skillet. Toss to coat. Serve immediately over brown rice.

Nutrition Facts Per serving

Calories: 470
Fat: 13g
Saturated Fat: 3.5g
Protein: 25g
Carbohydrate: 61g
Fiber: 5g
Sodium: 590mg

Serving size, approximately

1 cup brown rice
1 cup vegetables
3 oz beef

Vegetarian alternative: Substitute vegetable stock for chicken stock and tofu for beef.