In my 20’s I didn’t eat red meat at all, just the occasional chicken breast and a whole lot of fish. Being a “Westcoast Girl”, fresh fish and seafood (sushi among all!) was a mainstay of my diet. That, along with my love of a good, fresh salad. These days, with my favorite Schwabe having three growing boys who are eager for a hefty meal with a good portion of animal protein, I actually find myself planning out at least one meal a week that attempts to satisfy all of us (and breaks us out of spaghetti-monotony). In this case, for me, Asian flavors—which I adore—and for the boys, beef…and naturally…noodles, which they adore.
For a deeper citrus flavor, I like to marinade my beef in the orange juice before stir-frying it. But the stir-fry itself takes mere minutes to cook. Plus it’s a definite winner that the whole family will love. It’s faster and healthier than Chinese takeout and still satisfies the Asian-food craving.
For the best tasting stir-fry choose a tender cut of beef. You can use lean beef sirloin, rump or tenderloin, which are very tender when cooked quickly. I have the butcher slice my meat for me, but if you are doing this at home just slice the beef thinly against the grain. If you have the time, toss the meat in the freezer for 20 minutes beforehand. This will make it a lot easier for you!
This dish is super quick to prepare, however for the best flavor, plan ahead so you can give the meat a chance to marinade. Feel free to add toasted sesame seed for a little a nuttier flavor and crunch.
Ginger-Orange Beef Stir-Fry
- 450 g lean beef sirloin, rump or tenderloin, cut into thin strips (preferably organic)
- finely grated rind from one organic orange
- freshly squeezed juice of two oranges
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 2 teaspoons sesame oil
- 2 large carrots, cut into thin strips
- 4 green onions, thinly sliced
- Chinese noodles, rice noodles or steamed rice, to serve
- toasted sesame seeds, as garnish (optional)
In a medium bowl, combine the beef strips with the orange rind and juice. Cover and leave to marinate for 30 minutes to 1 hour, stirring from time to time.
Drain the orange marinade from the beef and set aside. Add the soya sauce and ginger and stir to combine.
Heat the sesame oil in a wok or large skillet. When hot, add the beef strips and stir fry for one minute until they are lightly colored. Add the carrot strips and stir-fry for another 2-3 minutes.
Stir in the sliced green onions and the reserved marinade, cook over medium heat, stirring constantly, until the sauce is boiling. Serve over noodles or steamed rice.
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