Stir-Fry Citrus Beef

Chef Richard 8 Servings 30 minutes

Stir-frying is a quick cooking method that produces delicious results and eye-appealing presentations. If you’re not in the mood for beef, substitute two pounds of boneless, skinless chicken breasts, cut into ¼-inch thick slices.


  • 2 pounds oranges
  • 6 tablespoons dry sherry
  • 6 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 2 pounds sirloin, trimmed of fat and cut across the grain into ¼-inch thick slices
  • ¼ cup ginger, minced
  • ½ teaspoon red pepper flakes
  • 3 cups bean sprouts
  • 3 cups snow peas, ends and strings removed
  • 8 cups steamed rice
  • 2 teaspoons sesame oil (optional)
  • 4-6 tablespoons cilantro leaves


  • Zest half of the oranges and juice them all. Measure the juice and add enough water to equal 2 cups. In a small bowl, stir together zest, juice, sherry and soy sauce. Reserve.
  •  Heat a wok or nonstick pan over high heat. When pan is hot, add the oil, then add the beef, ginger, and pepper flakes. Cook, stirring occasionally until beef is browned, about 3-4 minutes. With a slotted spoon, transfer beef to a bowl. Pour off any excess oil.
  •  Pour orange juice mixture into wok and bring to a simmer. Add bean sprouts and pea pods; cook, stirring, until pea pods turn a brighter green (about 1 minute).
  •  Return the beef and any juices to the pan and cook long enough to reheat the beef. Serve over steamed rice. If desired, finish with sesame oil. Garnish with cilantro.