Orange-Ginger Beef Stir-fry

gluten-free orange ginger stirfry

Whenever I go to any sort of Asian restaurant, I am always dying to order orange chicken. I never actually do, choosing instead something with vegetables and without the fried stuff and the gloppy, wonderful sauce that I could eat by the bucketful. But that orange chicken is always in the back of my mind.

This stir-fry is a compromise between my wants and my needs. See all of those carrots? A need. Carrots are really good for you. The baby bok choy adds crunch, plus the feeling of virtue that comes from eating something green. The beef? Protein, of course.

But it’s all enveloped in this sweet, salty, deliciously orange-y stir-fry sauce that’s a definite want. If you don’t love the idea of orange and beef, feel free to use chicken instead, but the orange and ginger play perfectly with the sweetness of the carrots. Plus, I mean, aren’t you sick of poultry by now? You can, if you like, replace the beef with a crown of broccoli if you need even more vegetables.

Best of all, this reheats beautifully, making it the perfect packable lunch for this week. Enjoy!

Orange-Ginger Beef Stir-fry
Author: Kate Wutz
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
A delicious 30-minute orange-ginger stirfry with tons of veggies and a touch of sweetness. Gluten-free, and can be made vegetarian by replacing the beef with broccoli.
  • 1 Tbsp olive oil
  • 1 pound top round or ribeye, cut into thin slices
  • 1/2 yellow onion, thinly sliced
  • 2 tsp rice vinegar
  • 2 medium carrots, spiralized (you can also just use a normal peeler to peel thin noodle-like strips, or a julienne peeler)
  • 1 bunch baby bok choy, thinly sliced
  • juice and zest of one orange
  • 2 Tbsp honey (less, if you like)
  • 3 Tbsp gluten-free tamari
  • 1 1/2 Tbsp fresh ginger, grated
  • white rice, for serving
  1. Heat the olive oil in a pan over medium-high heat. Add meat strips, and cook until browned on all sides. Remove to plate and set aside.
  2. Add onion to the pan, still over medium heat. Deglaze the pan with the rice vinegar and continue cooking onions until soft, about 10 minutes.
  3. Meanwhile, whisk together the orange juice, orange zest, honey, tamari and ginger in a small bowl. Set aside.
  4. When onions are soft, add carrots and bok choy to the pan and cook, stirring, until the green parts of the bok choy are soft. Add your stir-fry sauce and continue to sautee until the carrots are starting to become more tender. Add beef and stir until the beef is heated through.
  5. Remove from heat and serve over white rice (or the grain of your choice). Store in the refrigerator for up to two days.



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