Fresh Vegetable Stir-Fry with Peppery Orange Beef

Fresh Vegetable Stir-Fry with Peppery Orange Beef

30 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BRITTANYDEAR
Recipe by  BRITTANYDEAR

“Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  3. Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  4. Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  5. Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

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Reviews (30)

Rate This Recipe
VORCHA
14

VORCHA

Found this very easy to prepare, particulary if you buy all ready pre-cut vegetables or if cut all the veggies up the night before. I marinated the meat in the teriyaki sauce before cooking instead of afterwards. I didn't use cabbage but used snow peas instead. Took the suggestion of adding water chestnuts. Added some orange zest to the sauce right before serving.

Tara
10

Tara

This recipe was great! The beef was delicious and very tasty. I used a bag of frozen stir fry veggies and it was still wonderful :o) Thanks

review45
8

review45

I did not use the seperate pans. I just cooked it all in one pan at the same time and it turned out great. I also didn't have stir fry noodles or mustard power, so instead I added ginger powder. I don't usually like stir-fry all that much, except that it's a good way to eat lots of vegtables. But this was very good. I added a big spoonful of peanut butter to the sauce and I substituted the orange jelly for pineapple juice concentrate (only because I didn't have anything orange flavored.) I also added cilantro and green onions at the end.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 67.8 g
  • 22%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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