Citrus-beef stir-fry with carrots

Total Time
25 min
9 min
16 min
This stir-fry comes together quicker—and tastes fresher—than takeout ever could. Juice from a freshly squeezed orange and its zest brightens this superfast skillet dish while crushed red pepper adds a hint of heat. Using matchstick-cut carrots slashes prep time considerably. Make jasmine or basmati rice to serve with the stir-fry while the beef marinates so they’ll be ready to enjoy around the same time. If you’d like to boost your veg intake with this meal, steam some broccoli or sugar snap peas to serve on the side. Try freezing the meat for a few minutes to make it easier to slice thinly.


Uncooked lean and trimmed beef strip sirloin

1 pound(s), cut into thin strips

Low sodium soy sauce

¼ cup(s), divided

Fresh orange juice

½ cup(s)

Unpacked light brown sugar

3 Tbsp

Apple cider vinegar

1 Tbsp

Orange zest

1 Tbsp

Crushed red pepper flakes

½ tsp

Sesame oil

2 tsp

Uncooked carrot(s)

2 cup(s), matchstick-cut

Uncooked onion(s)

1 medium, cut into 8 wedges and separated


  1. Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator.
  2. Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind and red pepper in a small bowl. Stir with a whisk.
  3. Heat oil in a large nonstick skillet over high heat. Add beef and cook 6 minutes. Remove from heat and place on a serving platter; keep warm.
  4. Reduce heat to medium-high; add carrot and onion. Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices and orange juice mixture. Cook 3 minutes or until slightly thickened. Yield: 4 servings (serving size: 1 cup).