Beef and Orange Stir Fry


  • 3 oranges
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 ½ lbs trimmed boneless sirloin or rib-eye steak, cut into ½ inch-thick strips (slice against the grain, so the meat is tender)
  • 1 tbsp cornstarch
  • 2 tbsp Alfa One Rice Bran oil
  • 6 scallion, green parts only, cut into 1-inch lengths
  • Rice for serving


Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.

With a sharp knife, peel the remaining oranges. Slice the oranges crosswise ½ inch thick, then halve the slices; push out and discard any seeds. Set aside.

In a medium bowl, toss the meat with the cornstarch until coated. Heat 2 tbsp of oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.

Pour the juice mixture into the skillet and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot with rice.

Makes 4 servings