Orange Sesame Beef
Delicious Asian stir fry dish served over rice. This one includes beef, broccoli, sugar snap peas, carrots, water chestnuts, and mandarin orange segments in a delicious ginger-garlic-orange marmalade sauce. This quick and easy recipe is a 30-minute meal making it perfect for weeknight, company or holiday dinners, like Easter, Mother's Day or Father's Day. Gluten free.
Equipment
- 1 very large skillet or wok
- 1 medium sauce pan
- 2 small mixing bowls
- measuring cups
- measuring spoons
Ingredients
ORANGE SESAME BEEF:
- 1 1/2 lbs. beef cut into very thin strips
- 1/2 tsp. salt and black pepper to taste
- 2 tbsp. sesame seeds
- 3 large cloves garlic minced
- 1 inch fresh ginger peeled and grated
- 1 1/2 cups carrots sliced thinly
- 1 cup sugar snap peas
- 1 lb. broccoli cut into small florets
- 1 can sliced water chestnuts drained
- 4-5 tbsp. avocado oil divided use
- 3 cups steamed cooked rice
- 1 naval orange quartered, for garnish, if desired
- 1 tbsp. sesame seeds for garnish
- 1 green onion sliced
ORANGE SESAME SAUCE:
- 3-4 tbsp. soy sauce (I use Tamari gluten free low sodium sauce
- 1 tbsp. oyster sauce
- 1 tbsp. rice wine vinegar
- 1 tsp. sesame oil
- 3 heaping tablespoons orange marmalade
- 1 cup beef broth
- 1 heaping tablespoon cornstarch
- 2 tbsp. water
Instructions
ORANGE SESAME BEEF:
- Heat a few tablespoon of avocado oil in a wok or very large skillet.
- Add the beef and sauté.
- Season generously with salt, black pepper and add the sesame seeds.
- Cook until beef is fork tender.
- While beef is cooking, parboil carrots in a pot of water about 3-5 minutes until partially cooked through. (Or microwave on high about 5 minutes).
- Meanwhile, mix soy sauce, oyster sauce, rice wine vinegar, sesame oil, orange marmalade and beef broth, and set aside.
- Combine cornstarch and water and set aside.
- Remove beef and sesame residue from the skillet.
- Heat a few more tablespoons of avocado oil in the skillet.
- Add the garlic and ginger and sauté about a minute.
- Then add parboiled carrots, fresh broccoli, and fresh sugar snap peas and sauté a few minutes until almost desired doneness.
- Transfer beef and sesame seeds back into the skillet.
- Add the Orange Sesame Sauce ingredients.
- Sauté and cook for about 5 minutes so all the meat and veggies are well-coated with the Orange Sesame Sauce.
- Add the water chestnuts, and stir to combine.
- Stir in the cornstarch mixture.
- Allow sauce to thicken and veggies to cook until crisp-tender then remove from heat.
- Serve Orange Sesame Beef over rice.
- Garnish with more sesame seeds, sliced green onions and fresh naval oranges quartered, as desired.
ORANGE SESAME SAUCE:
- Mix soy sauce, oyster sauce, rice wine vinegar, sesame oil, orange marmalade and beef broth, and set aside.
- Add with stir fry after vegetables and meet are sauteed.
Notes
NOTE: I recommend that you either parboil the carrots about 3-5 minutes to at least cook half-way done or microwave them about 3-5 minutes so they are partially cooked. This is because the carrots take so long to cook until fork tender, that all the other veggies will be cooked and the carrots will still be hard.
NOTE: If you have your wok or skillet on a medium or medium-high heat the sesame seeds will pop and splatter (especially when you’re removing the beef mixture). Be careful you don’t get burned!
Recipe adapted from Kitchen Simmer.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 647kcalCarbohydrates: 73gProtein: 24gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 60mgSodium: 692mgPotassium: 739mgFiber: 6gSugar: 6gVitamin A: 4548IUVitamin C: 69mgCalcium: 144mgIron: 4mg
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