Spicy Orange Beef is healthy, easy, and fast!
Spicy Orange Beef comes together so fast! Put the pot on for the rice and by the time the water boils and the rice cooks for 10 minutes the meal is done. The beef is tender, the sauce is spicy and citrus-y.
These types of meals are my favorite because you can whip a healthy meal in less time than it takes to go pick up carry out.
The original recipe comes from Cooking Light. I have adapted it to my liking and that is the recipe below.
I doubled the amount of sauce, because I like a little more sauce. I also doubled the amount of rice, because I wanted each person to have a full serving each. And I also use less crushed red pepper.
The original recipe calls for 1/2 teaspoon of crushed red pepper and that is way too hot for me. You could adjust it to your liking.
The first time I made it I didn’t have much experience with crushed red pepper and I put the whole 1/2 teaspoon in. We could hardly eat it! We don’t like things too spicy, so I only use about 1/8 teaspoon, even now.
The original recipe instructs you to mix the 1/2 teaspoon of salt with the rice after it cooks, but I leave it out because we are trying to cut down on our sodium intake. You could certainly add it in if you would like.
I have made this reicpe with pork and chicken and we love them all.
Spicy Orange Beef
- 2 bags boil-in-bag rice, 3 1/2 ounces each
- 1 teaspoon salt, optional (I don't use any)
- 1 pound boneless sirloin, cut into strips or bite-sized pieces
- 1 teaspoon minced garlic, the kind in the jar
- 1/8-1/2 teaspoons crushed red pepper
- 1/2 cup fresh squeezed orange juice
- 1 teaspoon orange zest
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons corn starch
- 2 teaspoons sesame oil
- 3/4 cup green onions, about an inch long + additional for garnish, if desired
- Cook rice according to package directions.
- Combine beef, garlic, and crushed red pepper in a small bowl, toss well.
- Whisk orange juice, zest, soy sauce, and corn starch in a small bowl or measuring cup.
- Heat oil in a large non-stick skillet over medium-high heat. Saute beef and onions for 2 minutes. Add juice mixture and cook stirring frequently until sauce thickens, about 2 minutes.
- Serve over rice. Garnish with sliced green onions, if desired.
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