Recipes Ingredients Meat & Poultry Beef Recipes Beef and Orange Stir-Fry 4.0 (7) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print