Beef Vegetable Stir Fry With Orange
Fall is here and it may be time to try some healthy stir fry entrees. This recipe: Beef Vegetable Stir Fry With Orange is packed with healthy vegetables including cauliflower rice which should please those of you that are trying to cut down on your carbohydrate intake (and calories) and still not be shorted on flavor. The orange and ginger ingredients give this recipe a delicious zing. Hope you like it!
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- Freeze fresh beef until firm (about 1 hour) to make it easier to slice; thinly slice.
- Whisk together 1/2 cup orange juice, the soy sauce, honey in a small bowl.
- Heat 1 T oil in a large skillet over medium-high heat. Add bell peppers and carrot; cook, stirring frequently until tender (3 minutes). Add Remaining 1 T oil to skillet over medium-high heat. Add sliced beef; cook, stirring frequently until brown ( 2-3 minutes). Transfer to a bowl with vegetables, reserving drippings in the skillet.
- Add ginger, garlic, and 2 tsp orange zest to skillet; cook, stirring until fragrant (30 seconds). Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over steamed cauliflower rice. Garnish with green onions, sesame seeds and crushed red pepper.