Fresh Vegetable Stir-Fry with Peppery Orange Beef

Fresh Vegetable Stir-Fry with Peppery Orange Beef

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 566 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 39 Ratings

Most helpful positive review

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 ins...

Most helpful critical review

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 estimati...

Most helpful
Most positive
Least positive

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 ins...

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

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....

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

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 seed...

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!

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 cabba...

Thanks for a great recipe, this one is going into my recipe box to make again and again. The only thing that I didn't do is add the chow mein noodles.

BritanyDear, your dad knows what he's talking about! I made this about a month ago and came back to search it out again for my husband's homecoming from an out of state trip. he loved it! the...

Other stories that may interest you