Flavours of the World
Spicy beef with oranges
This blend of Asian-inspired ingredients will have your taste buds in overdrive.
Calorie Smart
Developed by CanolaInfo.org
6 servings
30 minutes (prep: 15 mins / cook: 15 mins)
Time required
30 mins
Carbohydrates
33 g/serving
Ingredients
- 1/3 cup (75 mL) orange juice
- 2 tbsp (25 mL) dark soy sauce
- 2 tbsp (25 mL) cornstarch, divided
- 1 tbsp (15 mL) orange zest
- 2 oranges
- 2 tbsp (25 mL) canola oil, to divide
- 1 lb (500 g) trimmed, boneless sirloin beef, cut into ¼ inch (0.6 cm) strips
- 2 cloves garlic, minced
- 1 tbsp (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
- ½ tsp (2 mL) red pepper flakes
- 2 cups (500 mL) cooked rice
- Calories 250
- Carbs 33 g
- Sugar 7 g
- Fibre 3 g
Directions
- In small bowl, combine orange juice, soy sauce, 1 tbsp (15 mL) cornstarch and orange zest. Set aside.
- Peel oranges. Cut into ½-inch (1.25 cm) slices and then halve the slices. Set aside.
- In large nonstick skillet, heat canola oil over medium-high heat. Quickly toss beef with remaining 1 tbsp (15 mL) cornstarch. Working in batches, brown beef on all sides, about 3 to 5 minutes. Transfer to plate.
- 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.
Per serving (1 of 6)
- 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
© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
