Orange Pepper Beef Stir-Fry

What could be fresher and brighter than orange juice, lime juice, and a rainbow of peppers? Add broccoli, beef, and a few Asian tastes, and you’ve got a quick and easy dinner that everyone enjoys.
  • Prep time
  • Total Time
This recipe makes 2 serving(s)
  • 1/2 cup(s) broth, beef, fat-free, less sodium
  • 1/2 pounds beef, stew meat or top round
  • 2 tablespoon soy sauce, less sodium
  • 1/4 cup(s) orange juice concentrate
  • 2 tablespoon lime juice
  • 1 tablespoon oil, sesame
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger, fresh minced
  • 1 tablespoon cornstarch
  • cooking spray
  • 1 tablespoon oil, canola
  • 1 small pepper(s), red, bell thinly sliced
  • 1 small pepper(s), green, bell thinly sliced
  • 1 small pepper(s), yellow, bell thinly sliced
  • 1 small onion(s), red or Vidalia
  • 1 cup(s) broccoli florets
  • 3 scallion(s) (green onions) thinly sliced

Place the beef in the freezer for 15 to 20 minutes, until firm but not totally frozen, for easy slicing. Cut into paper-thin slices against the grain.

In a large bowl, whisk the broth, soy sauce, orange juice concentrate, lime juice, sesame oil, garlic, and ginger. Stir in the cornstarch until no lumps remain. Set aside.

Spray a wok or large skillet with oil spray. Add the canola oil and warm over medium heat. Add the peppers, onion, and broccoli and cook, stirring, 4 to 5 minutes, until the vegetables begin to soften but are still crisp. Increase the heat to high and add the beef. Cook, stirring, 3 to 4 minutes, until the beef begins to take on color.

Reduce the heat to low and add the broth mixture. Cook 2 to 3 minutes longer, until the sauce thickens and the beef is no longer pink inside. Garnish with scallions. Serve immediately.