Blood Orange Beef Stir-Fry

Blood Orange Beef Stir-Fry

Richly fragrant and flavorful blood oranges light up this delicious stir fry. It’s a quick and healthy meal that still tastes good the next day as leftovers. Serve with rice and a salad.
Course Main Dish


  • 1 pound skirt steak or flank steak
  • 2 blood oranges juices & zest of 1
  • 4 tablespoons dark soy sauce divided
  • 4 tablespoons dry sherry divided
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons sesame oil divided
  • 2 scallions chopped
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 tablespoon hoisin sauce
  • 1 cup broccoli chopped
  • 3 large carrots chopped


  • Cut the steak into thin strips. Try to cut on the diagonal against the grain.
  • Add the blood orange juice, 2 tablespoons soy sauce, 1 tablespoon of sherry, and cornstarch to a bowl. Whisk together. This will be your marinade.
  • Toss the beef strips in the marinade and refrigerate for about 30 minutes.
  • When the beef is ready, heat 1 tablespoon of the sesame oil in the wok or skillet at a high temperature.
  • Stir fry half the beef pieces until they are browned and caramelized.
  • Set the cooked beef aside on a plate, and cook the second half with 1 tablespoon of oil.
  • When the beef is done, add the last tablespoon of oil to the skillet, along with the scallions, ginger, and garlic, and cook for about 2 minutes.
  • Add the carrots and broccoli and stir fry for about 2 to 3 minutes until crispy done.
  • Add the remaining 3 tablespoons sherry, remaining 2 tablespoons soy sauce, blood orange zest, and the hoisin sauce to the same skillet. Cook for about 2 minutes.
  • When the vegetables are almost done, add the beef and toss, heating in the skillet for about 1 more minute.
  • Serve over rice.
Keyword Moro blood orange
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