Recipe Background
When it comes to Sticky Orange Beef Stir-Fry, it's all about that bright and sweet stir-fry sauce. Slightly nutty from the sesame oil, deeply savory, and with a touch of aromatic garlic which mingles with the summer vibrancy of the citrus zest, this sauce could make anything delicious. Thankfully, it coats equally tasty and juicy beef and tender red pepper, which is piled atop hearty rice. So, everything about Sticky Orange Beef Stir-Fry is magnetic, especially when you realize it can be made in 25 minutes... so, you can make it whenever you want. Like right now! What are you waiting for?
When it comes to Sticky Orange Beef Stir-Fry, it's all about that bright and sweet stir-fry sauce. Slightly nutty from the sesame oil, deeply savory, and with a touch of aromatic garlic which mingles with the summer vibrancy of the citrus zest, this sauce could make anything delicious. Thankfully, it coats equally tasty and juicy beef and tender red pepper, which is piled atop hearty rice. So, everything about Sticky Orange Beef Stir-Fry is magnetic, especially when you realize it can be made in 25 minutes... so, you can make it whenever you want. Like right now! What are you waiting for?
Ingredients
- 1 pound ground beef
- 1/3 cup orange juice freshly squeezed
- 3 tablespoons tamari sauce or soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon light brown sugar packed
- 1 tablespoon cornstarch
- 3 cloves garlic minced
- 1 teaspoon kosher salt divided
- 1/4 teaspoon red pepper flakes
- 1 1/2 tablespoons canola oil or vegetable oil divided
- 1/4 teaspoon black pepper
- 3 tablespoons fresh orange zest thinly sliced
- 1 medium onion cut into 1-inch chunks
- 1 medium red bell pepper cored, seeded, and cut into 1-inch chunks
- rice cooked, for serving
- 2 medium scallions thinly sliced, for serving
Directions
- Let the beef sit at room temperature while you make the sauce.
- Place the orange juice, the tamari sauce, the sesame oil, the brown sugar, the cornstarch, the garlic, 1/2 teaspoon of the salt, and the red pepper flakes in a measuring cup with a spout or a small bowl and whisk to combine.
- Heat 1/2 tablespoon of the oil in a large frying pan over high heat until it is shimmering.
- Add the beef to the oil and season it with the remaining salt and the pepper.
- Press the beef into an even layer and cook undisturbed until the bottom is browned and crisped, about 4 minutes.
- Break up the meat with a wooden spoon, pressing it into the pan to help it brown.
- Cook the meat until well-browned and crisp all around and it reaches an internal temperature of at least 145 degrees F, about 3-4 minutes.
- Transfer the meat to a paper-towel-lined plate.
- Drizzle the remaining oil around the same hot pan.
- Add the orange zest, the onion, and the pepper to the oil and cook, stirring occasionally, until the veggies are slightly tender, about 3 minutes.
- Whisk the sauce, pour it into the pan, and stir to coat the vegetables.
- Bring the mixture to a boil and cook until thickened, about 1 minute.
- Return the beef to the pan and stir to combine.
- Serve the stir-fry over the rice and top with the scallions.
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