Orange Beef and Veggie Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orange beef and vegetable stir fry combines tender beef, crisp broccoli, carrots, and peppers in a tangy orange-soy glaze. A quick weeknight dinner that tastes restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon freshly grated orange zest
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon beef bouillon granules (or 1 cube beef bouillon crushed)
- 12 ounces skirt steak or flank steak
- 2 teaspoons canola or vegetable oil
- 4 green onions (white and green parts chopped)
- 1 clove garlic (finely minced)
- 1-2 cups chopped fresh broccoli
- 1 cup chopped carrots
- 1 red bell pepper (seeded and cut into thin strips)
- 1/4 cup water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 553mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 45mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.