Orange beef stir-fry with broccoli and red capsicum

Orange beef stir-fry with broccoli and red capsicum


3 people made this

About this recipe: A stir-fry is a great way to combine beef and vegetables in a single dish. The orange sauce shines with savoury beef and sweet red capsicums.

Patsy Jamieson, Diane Temple

Serves: 4 

  • ½ cup fresh orange juice
  • 2 tablespoons reduced-salt soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chilli sauce, or to taste
  • 1½ teaspoons cornflour
  • 1 tablespoon canola oil
  • 350 g lean rump steak, trimmed, sliced thinly
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons freshly grated orange zest (see ‘tip’)
  • 3 garlic cloves, crushed
  • 1 medium onion, sliced
  • 500 g broccoli, cut into florets
  • 1 red or yellow capsicum (sweet pepper), cut into thin slices
  • basmati rice or low-GI rice, to serve

Prep:30min  ›  Cook:8min  ›  Ready in:38min 

  1. In a small bowl, whisk together orange juice, soy sauce, oyster sauce, vinegar, chilli sauce and cornflour; set aside.
  2. Heat 1 teaspoon of the oil in a large non-stick wok or frying pan over high heat. Add half of the steak and cook, without stirring or turning, until browned on the underside, about 1 minute. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds. Transfer to a plate. Add another 1 teaspoon oil, repeat with the remaining steak and transfer to the plate.
  3. Add remaining oil to the frying pan, then add ginger, orange zest and garlic and stir-fry until fragrant, 10 to 20 seconds. Add onion and stir-fry for 1 minute. Add the broccoli and capsicum and stir-fry for 30 seconds. Add ¼ cup water, cover, and cook just until crisp-tender, about 1½ minutes. Push vegetables to the outside of the pan. Stir the reserved sauce, pour into the centre of the pan and cook, stirring, until glossy and thickened, about 1 minute. Stir vegetables into the sauce, return steak to the wok and turn to coat. Serve with rice.

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