Orange Beef Stir-Fry

The bright, fresh ingredients in this citrusy stir-fry provide delicious versatility. It can be served over rice, quinoa or kale salad, or in lettuce cups.

Makes: 4 servings
Free of: gluten and all top allergens


  • 1/4 cup (60 mL) fresh-squeezed orange juice
  • 1 tbsp non-GMO cornstarch
  • 2 tsp rice vinegar
  • 1 lb (450 g) beef, thinly sliced (striploin, sirloin or flank steak, cut against grain)
  • 1 tsp salt, divided
  • 1/4 tsp fresh ground black pepper, plus additional to taste
  • 2 tbsp non-GMO canola oil
  • Pinch crushed red pepper flakes
  • 1 medium carrot, thinly sliced
  • 4 oz (1/2 cup) shiitake mushrooms, stemmed and sliced
  • 2 garlic cloves, minced
  • 1 1/2 tsp fresh ginger, minced
  • 1 tsp orange zest
  • 3/4 cup (175 mL) gluten-free, allergy-friendly beef broth
  • 1 1/4 cups (295 mL) snow peas, trimmed


  1. In a small bowl, whisk orange juice, cornstarch and vinegar until starch is dissolved.
  2. In a medium bowl, toss beef slices with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle in red pepper flakes and sizzle for a few seconds. Add beef and cook 3 minutes, stirring once halfway through. Add carrots, mushrooms, garlic, ginger and zest, and sauté 2 minutes.
  4. Reduce heat to medium and stir in broth.
  5. Drizzle in cornstarch mixture (from Step 1), whisking constantly until sauce thickens. Stir in snow peas, 1/2 teaspoon salt and black pepper, to taste.

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