Recipes Ingredients Meat & Poultry Beef Recipes Beef and Orange Stir-Fry 4.0 (7) 4 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: 25 mins Total Time: 25 mins Servings: 4 This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice. Ingredients 3 oranges 2 cloves garlic, minced 2 tablespoons soy sauce 1 ½ pounds trimmed boneless sirloin or rib eye, cut into ½-inch-thick strips 1 tablespoon cornstarch 1 to 2 tablespoons canola oil 6 scallions, green parts only, cut into 1-inch lengths Directions Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot. Cook's Notes When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender. Cutting the orange crosswise allows the connective tissues to stay in place, so the slices are less likely to break apart when tossed with the beef. Rate it Print