Best 2 Citrus Beef Stir Fry Recipes

In culinary territories, the marriage of citrus and beef has long been celebrated, their flavors intertwining to create a harmonious symphony of taste. From the zesty heights of mandarin oranges to the tangy embrace of lemons, citrus fruits add a burst of brightness to the rich, umami depths of beef, elevating it to a delectable dance on the palate. As you embark on this gastronomic adventure, let us guide you through the exquisite art of preparing citrus beef stir fry, a dish that captures the essence of this harmonious union.

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CITRUS BEEF STIR FRY

Citrus Beef Stir Fry image

This is a recipe I created after enjoying a similar dish at a Chinese restaurant. The fresh orange flavor is wonderful.It was published in a Sunset Magazine Kitchen Cabinet several years ago.

Provided by Quail Trails

Categories Meat

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 large oranges
3 tablespoons dry sherry
3 tablespoons soy sauce
2 tablespoons fresh ginger, minced or grated
1 lb boneless beef roast, partially frozen
2 teaspoons cornstarch
2 tablespoons salad oil
3 stalks celery, thinly sliced diagonally
1 cup fresh bean sprout
1 cup fresh snow pea

Steps:

Grate peel from one of the oranges.
Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
Slice meat 1/8th inch thick across the grain, place in marinade.
Let meat marinate at least 5 minutes or cover and chill for 24 hours.
Remove beef from marinade before cooking and set aside.
Mix marinade with corn starch.
Heat wok or heavy frying pat to high heat, add 2 tsp.
oil.
Stir fry meat quickly, in several small batches, until lightly browned.
Add more oil as needed.
Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
Add marinade, stir until boiling, mix in meat and remove from heat and serve.

CITRUS-BEEF STIR-FRY WITH CARROTS (WW)

Citrus-Beef Stir-Fry With Carrots (Ww) image

I've been craving Chinese food but didn't want takeout because it is so high in calories. I found this on the WW site and thought I'd give it a try. It was a bit spicy using the 1/2 tsp. of red pepper flakes, so you might want to use less if you don't like spicy. We all thought it would have been better with a mix of veggies (broccoli, snow peas, baby corn etc.) rather than all carrots. Prepared as written, each serving is 7 points.

Provided by Marg CaymanDesigns

Categories Vegetable

Time 31m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sirloin strip steak, trimmed, raw, cut into thin strips
1/4 cup soy sauce, divided
1/2 cup fresh orange juice
3 tablespoons light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon orange zest
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons sesame oil
2 cups carrots, matchstick-cut
1 medium onion, cut into 8 wedges and separated

Steps:

Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator.
Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind and red pepper in a small bowl. Stir with a whisk.
Heat oil in a large nonstick skillet over high heat. Add beef and cook 6 minutes. Remove from heat and place on a serving platter; keep warm.
Reduce heat to medium-high; add carrot and onion (I also added some of the meat juices back in). Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices and orange juice mixture. Cook 3 minutes or until slightly thickened.

Nutrition Facts : Calories 403.9, Fat 24.1, SaturatedFat 8.9, Cholesterol 77.2, Sodium 1109, Carbohydrate 22.8, Fiber 2.3, Sugar 16.6, Protein 23.5

Tips:

Tenderize the beef: Use a meat mallet or fork to tenderize the beef before marinating and cooking. This will help the beef cook more evenly and make it more tender.
Make sure the beef is thinly sliced: This will help it cook quickly and evenly.
Use a hot pan: When you add the beef to the pan, make sure it is hot enough to sear the beef immediately. This will help prevent the beef from sticking to the pan and will give it a nice caramelized crust.
Don't overcrowd the pan: If you overcrowd the pan, the beef will not cook evenly and will be more likely to stick to the pan.
Cook the beef in batches if necessary: If you have a lot of beef to cook, cook it in batches so that you don't overcrowd the pan.
Use a flavorful marinade: The marinade will help to flavor the beef and make it more tender. You can use a variety of marinades, such as a citrus marinade, a soy sauce marinade, or a red wine marinade.
Cook the beef until it is cooked through: The beef should be cooked until it is no longer pink in the center. You can check the beef for doneness by inserting a meat thermometer into the thickest part of the beef. The beef should be cooked to an internal temperature of 145 degrees Fahrenheit.

Conclusion:

Citrus beef stir-fry is a quick and easy dish that is perfect for a weeknight meal. The beef is tender and flavorful, and the citrus sauce is light and refreshing. This dish is also a great way to get your daily dose of fruits and vegetables. Serve citrus beef stir-fry over rice or noodles, or with a side of steamed vegetables.

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