Beef, Ginger and Orange Stir-Fry

  • 15MINS
  • 10MINS
  • Serves 2
  • 266KCAL

When you're after a filling, flavoursome dinner in a flash, stir-fries never disappoint! To liven up the tender beef pieces and crunchy veggies in our dish, we've used freshly squeezed orange juice and kitchen cupboard staples to create an irresistibly zingy, takeaway-style sauce. It'll go from wok to plate in under 30 minutes, served over a bed of slurp-worthy noodles.

Featured On
Pages 56 - 57

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Beef, Ginger and Orange Stir-Fry

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

We enjoy our green beans with a bite to them. If you prefer a softer vegetable, allow the veggies to simmer in the sauce for a minute or two before thickening. Add a tablespoon or so of water, if the sauce reduces too much.

Thickens nicely
This sauce thickens nicely so I found I didn't need all the cornflour
Amazing flavours
I doubled up the sauce to make it saucier. A huge hit with my teenagers that thought it was ordered in!

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JennyThursday 25th January 2024

Instead of using the juice from an orange, could I use fresh orange juice, if this would work how much fresh orange juice would I need please


    HollyMonday 11th March 2024

    Hey Jenny, yes you could use 4 tbsp orange juice instead of a fresh orange, hope that helps!


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