Recipes Ingredients Meat & Poultry Beef Recipes Orange Beef Stir-Fry 2.7 (37) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home. Ingredients 1 cup long-grain white rice ¼ cup freshly squeezed orange juice (from 1 orange) 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon light-brown sugar 1 pound top or bottom round steak, cut into strips, 2 inches long and ¼ inch thick 1 tablespoon cornstarch Coarse salt and ground pepper 1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use) 2 tablespoons vegetable oil 1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and ¼ inch wide Directions Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside. In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel. In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet. Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice. Rate it Print