Spicy-Sweet Orange Beef Stir Fry with Sugar Snap Peas is proof you can make an amazing, delicious, nutritious beef dinner in 15 minutes. I used a strip steak, but sirloin or even flank steak would be amazing too!
Portioned to serve two generously, this steak stir fry recipe can easily be doubled for a family of four. Also, it’s not very spicy, so the kids should love it. If you crave spicy heat, just add extra dried red pepper and Sriracha to the sauce step.
Another reason why I love this beef and vegetable stir fry is that the macros are just so great to fuel my active lifestyle. One very generous sized portion fills me up and has 336 calories, 15g fat, 23g net carb, 30g protein. This 15-minute beef dinner isn’t including the macros (or time) for the rice/quinoa blend I usually serve it on. However, I love to meal prep that and have these cooked whole grains on hand in the freezer. Restaurant preparation of a similar orange beef recipe would come in at typically 3x the calories, fat and sugar – they usually coat the beef in cornstarch and use more oil (basically frying.
PRO TIPS FOR ORANGE BEEF STIR FRY:
- Have all ingredients before starting. Once you turn on the heat, the cooking process happens very fast
- Slice beef across grain thinly, into 1/8-inch to ¼-inch slices are best.
- For easier slicing, use a sharp knife and set meat in freezer for 10 minutes beforehand to firm up.
- If following recipe as written for 2, use a 10-inch skillet. If doubling, use a 12-inch or larger skillet OR a 14-inch wok. If halving the recipe to just serve one, use an 8″ skillet.
- Cook meat first and remove from skillet to rest while cooking vegetables.
- Cook meat quickly in a single layer, flipping strips once until pink is JUST gone (because will continue to cook while resting on the plate).
- Substituting similar vegetables is allowed! If you don’t have sugar snap peas, use something similar like green beans or snow peas. Broccoli would be amazing too!
- If you MUST, you can use orange juice from a carton and skip the zesting step, but the fresh juice and zest really adds a huge splash of flavor.
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Vibrant and citrus-y, this lightly spicy-sweet beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes and 100% beats going for takeout!
- 1 medium orange
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp coconut sugar
- ½ tsp red pepper flakes
- ½ tsp minced ginger
- ½ tsp minced garlic
- 8 oz strip or sirloin steak sliced across grain to 1/8” thickness
- 4 tsp sesame oil
- 2 green onion bulb + stalk sliced thinly
- 8oz sugar snap peas (1 1/2 to 2 cups(
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Wash and dry orange; use zesting tool or microplaner to remove 1 to 2 teaspoons of zest from peel. Set aside. Slice orange in half; squeeze out 1/3 cup of juice into small bowl. Add soy sauce, brown sugar, red pepper flakes, ginger, garlic and ½ of orange zest. Stir to combine and set aside.
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Add oil to a 10 to 12” skillet and bring to medium-high heat. Add steak strips and sear for 2 minutes without turning. Use tongs to flip strips and cook on opposite side for about 2 more minutes until “just” cooked. Transfer to plate to rest.
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Reduce heat to low and add sugar snap peas and sauce mixture to skillet. Stir to combine and let simmer for approximately 3 to 4 minutes until thickened and snap peas crisp-tender. Toss back in cooked beef and stir for another 1 minute until warmed. Sprinkle sliced green onion and remaining orange zest over beef, serve with rice if desired.
