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Rainbow Stir-fry

By: Sarah Caron

"This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!"

Rate/Review | Read Reviews (6)

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 large yellow bell pepper, seeded and chopped
1/2 large red bell pepper, seeded and chopped
1/2 small head cabbage, chopped
1 small head purple cauliflower, chopped
1 small onion, diced
1 cup water
1/2 pound boneless chuck, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large orange - peeled, sectioned, and cut into large pieces
1 tablespoon grated orange zest
1 large green onion, chopped
1/3 cup teriyaki sauce
1 tablespoon oyster sauce

Directions

Place the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan.
Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly.