Orange Beef & Veggie Stir-Fry
Do you guys remember my “niece” Laney? She’s my best friend’s daughter, and she’s pretty much the coolest kid ever. If you need to be reminded of the adorableness, here she is on a trip we took to a natural history museum last month:
You’ll remember from last month that I’m teaming up with Re-Play to bring you a series of Laney-inspired family-friendly meals! Re-Play makes affordable feeding essentials like divided plates, bowls and silverware. Everything is made from FDA approved recycled plastic, and is produced on the East coast of the United States. Re-Play’s molding plant is within 150 miles of their warehouse, and is packaged just 20 miles away. The total miles Re-Play travels from recycled material to finished product is just 940 miles! Most conventional plastic goods made in China travel over 12,000 miles.
Re-Play products are sold through their online shop as well as Amazon. They can also be found at Whole Foods, Wal-Mart and specialty shops around the country. Adults also love using the products for picnics and road trips!
For my newest kid-friendly recipe, I’ve taken a cue from Laney. After a long morning of learning about dinosaurs at the museum, her mom and I asked her what she wanted for lunch, and she immediately screamed “CHINESE!!!”
For this dish, I used thinly sliced top sirloin (can also be made with chicken instead), shelled edamame beans and sliced carrots. I glazed it all in a homemade orange sauce using a little help from a jar of orange marmalade I had hanging around. I served it over brown rice for dinner, and because there were plenty of leftovers, served it again (in flour tortillas this time) for lunch the next day. Cook once, eat twice . . . it doesn’t get any easier than that!
Orange Beef & Veggie Stir-Fry
Yield: Serves 4, twice
Prep Time: 20 minutes
Cook Time: 18 minutes
For the Stir-Fry:
- 4 garlic cloves, minced
- Juice of 2 oranges
- 1-1/2 cups beef broth
- 1 cup orange marmalade
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 4 teaspoons grated fresh ginger
- 2 tablespoons vegetable oil
- 1-1/2 pounds top sirloin, very thinly sliced
- 2 cups sliced carrots
- 1-1/2 cups shelled edamame beans
- 2 cups prepared brown or basmati rice
- 2 green onions, thinly sliced (optional)
For the Leftovers:
- 8 small flour tortillas
- In medium bowl, whisk together garlic, orange juice, broth, marmalade, soy sauce, cornstarch and ginger.
- Heat large skillet or wok over medium-high heat; add oil. In 2 batches, add beef and cook each batch 5 to 6 minutes or until beef is cooked through, stirring occasionally. With slotted spoon, remove beef from pan; keep warm.
- Add orange juice mixture and carrots to skillet; heat to boiling. Cook over medium-high heat 6 to 8 minutes or until thickened, stirring occasionally. Return beef to skillet and stir in edamame. Cook 1 minute or until heated through. Serve half of stir-fry over rice, garnished with onions, if desired.
- Reserve leftover stir- fry for lunch the next day to serve in flour tortillas.
Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!
Disclaimer: This post is part of an ongoing relationship I have with Re-Play for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.