This orange beef and veggie stir fry is what you need to make when you need a quick, simple, delicious and healthful weeknight meal!

After scouring through my beloved Recipe Binders getting them all spiffed up and in order, I came across a few recipe gems I’ve had hanging around the to-try list forever and decided to pull the handwritten recipes out of oblivion and finally make them.

Sadly, not all of the recipes-in-waiting made the cut (think: overnight oatmeal gone very, very bad).

Top view of a square white bowl with cooked rice, veggies and strips of beef.

But this fresh and flavorful Orange Beef Stir Fry certainly impressed.

The thing I love about stir fry is that it most usually is very, very quick to prepare. All you need is a piping hot skillet and the ingredients and you are good to go. Ok, you might want a whisk and a spoon and a few other things, but you get my drift.

Stir fry is where it’s at when you need a quick, simple, delicious and healthful weeknight meal. It’s a great way to throw in a plethora of vegetables and in this case, the velvety, orange sauce coating the tender beef and crisp veggies is the perfect combination.

Mmmm, yes, this is definitely going into the rotation. You know…when we are finally not living in a hotel and I have a working kitchen (although I do have to say that armed with my panini press and slow cookers, I’m planning some lean, mean fighting machine meals for the hotel stay while we get settled in our new town – sure beats the Subway and Dairy Queen as dinner options).

Square white bowl with cooked rice topped with cooked broccoli and peppers and beef strips.

What To Serve With This:

Baked Brown Rice
Vietnamese Spring Rolls or Baked Southwest Egg Rolls
Fresh, seasonal fruit

One Year Ago: Walnut Chocolate Chip Blondies {Applebee’s Knock-off Recipe}
Two Years Ago: Roasted Garlic and Cauliflower Pasta
Three Years Ago: Kalua Pork


Orange Beef and Veggie Stir Fry

4.29 stars (14 ratings)


  • 1 teaspoon freshly grated orange zest
  • ½ 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
  • ¼ cup water


  • In a small bowl, stir together the fresh orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.
  • Thinly slice the beef across the grain. Lightly salt and pepper the beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally. Remove the beef to a plate or bowl.
  • Add the remaining 1 teaspoon oil to the pan. Add the green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add the chopped broccoli carrots and red pepper. Stir to combine. Add the water, cover the skillet, and cook until the vegetables are crisp-tender, 2-4 minutes. Stir in the cooked beef.
  • Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice.
Serving: 1 Serving, Calories: 201kcal, Carbohydrates: 14g, Protein: 21g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 51mg, Sodium: 451mg, Fiber: 3g, Sugar: 8g

Recipe Source: adapted from a recipe I’ve had handwritten in my Recipe Binder for years