Fresh Vegetable Stir-Fry with Peppery Orange Beef Recipe - Allrecipes.com
Fresh Vegetable Stir-Fry with Peppery Orange Beef Recipe
  • READY IN 1 hr

Fresh Vegetable Stir-Fry with Peppery Orange Beef

Read Reviews (30)

"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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Original recipe makes 8 servings Change 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2005

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.

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Most Helpful Critical Review
Jun 07, 2010

This is a yummy recipe, but I give it a 3 because it is somewhat confusing. If I wasn't already comfortable in the kitchen I'd be completely overwhelmed. Seems like there are a lot of estimations - not sure why you'd need so much butter, and cooking the meat for 10 min is way too long. However, the flavors in the sauce are amazing, and I like that it doesn't get too thick. Yummy recipe - just needs to be more exact.

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Mar 14, 2006

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

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Nov 10, 2006

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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Jun 27, 2006

Don't be scared of the extensive list of ingredients...this is a simple dish to prepare and delicious.

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Aug 25, 2009

This was confusing so just ended up dumping it all in the wok. It worked fine. No need to have extra pans. I ran out of sesame oil so I just heated some oil and threw in a handful of sesame seeds. Didn't have teriyaki so just used soy. I liked it...it was a little too sweet, but overall it turned out pretty good.

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Apr 04, 2006

Very good. I didn't change anything except I doubled the sauce because we like things "wet". It was delicious and my family actually ate cabbage for once. Thanks for sharing!

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Dec 31, 2005

It is over the top delicious, and that is the way I like it! I especially love the hot mustard sprinkle, it adds extra zing and yet keeps it less spicy for those who like it milder. I used cabbage the flavor just melded with the others and provided crunch. Don't tell my wife, but I wish she could come up with stuff like this.

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Nutrition

  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 67.8 g
  • 22%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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