Who doesn’t love a stir fry?!
Swap out the beef for chicken, or leave the meat out all together. I chose bok choy because that is what I found at the grocery store when I was shopping. But snow peas & water chestnuts would be just as well for this meal. Orange juice and rice wine vinegar are added toward the end to deglaze the pan and create the perfect sauce!
What kind of steak to use?
A good steak to use for stir fry is flank steak or skirt steak. I like either of these cuts because they are thin, which makes it perfect when sliced thinly for stir fry meat. Flank steak is not as fatty as skirt steak and therefore has a milder flavor. If you can find skirt steak, its super flavorful and a good choice here. A note about slicing this steak: make sure you are cutting it across the grain, this will keep it really tender. The grain of the steak are the little lines that run parallel down the steak. For a flank steak, you’ll notice that these grain lines run long, down the length of the steak. You want to cut perpendicular to this, cutting short strips starting from one end. See the photo below.
Beef Stir Fry with Bok Choy & Orange
You Need
For the Marinade
-
-
-
-
-
For the Stir Fry
-
-
-
-
-
-
-
-
Method
Marinate Beef
-
- In a shallow bowl or baking dish combine all the ingredients for the marinade/stir fry sauce.
- Add sliced beef, and toss to coat.
- Let sit at room temperature for up to an hour.
Note in photo above: how to cut steak across the grain
Stir Fry
-
Cook Beef
- Heat large skillet to medium high heat.
- Add beef in single layer. Brown on both sides. Remove from pan.
- Do not over cook. Some pink left is okay, the beef will continue to cook when it is added later to pan.
- Add 1 teaspoon oil to pan with beef's juices. Add onion, cook over medium heat until just beginning to soften.
- Add garlic, cook for 2 minutes.
- Deglaze pan with orange juice & rice vinegar, stir, lower heat so liquid does not evaporate too quickly.
-
Add Bok Choy
- Add bok choy. Cook 2 minutes.
- Add beef, and accumulated juices to pan.
- Simmer softly until liquid has reduced and has thickened.
- Garnish with sliced green onion & sesame seeds.
bok choy, beef stir fry, orange stir fry
Swap out the beef for chicken, or leave the meat out all together. I chose bok choy because that is what I found at the grocery store when I was shopping. But snow peas & water chestnuts would be just as well for this meal. Orange juice and rice wine vinegar are added toward the end to deglaze the pan and create the perfect sauce!
What kind of steak to use?
A good steak to use for stir fry is flank steak or skirt steak. I like either of these cuts because they are thin, which makes it perfect when sliced thinly for stir fry meat. Flank steak is not as fatty as skirt steak and therefore has a milder flavor. If you can find skirt steak, its super flavorful and a good choice here. A note about slicing this steak: make sure you are cutting it across the grain, this will keep it really tender. The grain of the steak are the little lines that run parallel down the steak. For a flank steak, you’ll notice that these grain lines run long, down the length of the steak. You want to cut perpendicular to this, cutting short strips starting from one end. See the photo below.
Beef Stir Fry with Bok Choy & Orange
You Need
For the Marinade
-
-
-
-
-
For the Stir Fry
-
-
-
-
-
-
-
-
Method
Marinate Beef
-
- In a shallow bowl or baking dish combine all the ingredients for the marinade/stir fry sauce.
- Add sliced beef, and toss to coat.
- Let sit at room temperature for up to an hour.
Note in photo above: how to cut steak across the grain
Stir Fry
-
Cook Beef
- Heat large skillet to medium high heat.
- Add beef in single layer. Brown on both sides. Remove from pan.
- Do not over cook. Some pink left is okay, the beef will continue to cook when it is added later to pan.
- Add 1 teaspoon oil to pan with beef's juices. Add onion, cook over medium heat until just beginning to soften.
- Add garlic, cook for 2 minutes.
- Deglaze pan with orange juice & rice vinegar, stir, lower heat so liquid does not evaporate too quickly.
-
Add Bok Choy
- Add bok choy. Cook 2 minutes.
- Add beef, and accumulated juices to pan.
- Simmer softly until liquid has reduced and has thickened.
- Garnish with sliced green onion & sesame seeds.
bok choy, beef stir fry, orange stir fry
What kind of steak to use?
A good steak to use for stir fry is flank steak or skirt steak. I like either of these cuts because they are thin, which makes it perfect when sliced thinly for stir fry meat. Flank steak is not as fatty as skirt steak and therefore has a milder flavor. If you can find skirt steak, its super flavorful and a good choice here. A note about slicing this steak: make sure you are cutting it across the grain, this will keep it really tender. The grain of the steak are the little lines that run parallel down the steak. For a flank steak, you’ll notice that these grain lines run long, down the length of the steak. You want to cut perpendicular to this, cutting short strips starting from one end. See the photo below.
Beef Stir Fry with Bok Choy & Orange
You Need
For the Marinade
-
-
-
-
-
For the Stir Fry
-
-
-
-
-
-
-
-
Method
Marinate Beef
-
- In a shallow bowl or baking dish combine all the ingredients for the marinade/stir fry sauce.
- Add sliced beef, and toss to coat.
- Let sit at room temperature for up to an hour.
Note in photo above: how to cut steak across the grain
Stir Fry
-
Cook Beef
- Heat large skillet to medium high heat.
- Add beef in single layer. Brown on both sides. Remove from pan.
- Do not over cook. Some pink left is okay, the beef will continue to cook when it is added later to pan.
- Add 1 teaspoon oil to pan with beef's juices. Add onion, cook over medium heat until just beginning to soften.
- Add garlic, cook for 2 minutes.
- Deglaze pan with orange juice & rice vinegar, stir, lower heat so liquid does not evaporate too quickly.
-
Add Bok Choy
- Add bok choy. Cook 2 minutes.
- Add beef, and accumulated juices to pan.
- Simmer softly until liquid has reduced and has thickened.
- Garnish with sliced green onion & sesame seeds.
bok choy, beef stir fry, orange stir fry
A good steak to use for stir fry is flank steak or skirt steak. I like either of these cuts because they are thin, which makes it perfect when sliced thinly for stir fry meat. Flank steak is not as fatty as skirt steak and therefore has a milder flavor. If you can find skirt steak, its super flavorful and a good choice here. A note about slicing this steak: make sure you are cutting it across the grain, this will keep it really tender. The grain of the steak are the little lines that run parallel down the steak. For a flank steak, you’ll notice that these grain lines run long, down the length of the steak. You want to cut perpendicular to this, cutting short strips starting from one end. See the photo below.
Beef Stir Fry with Bok Choy & Orange
You Need
For the Marinade
-
-
-
-
-
For the Stir Fry
-
-
-
-
-
-
-
-
Method
Marinate Beef
-
- In a shallow bowl or baking dish combine all the ingredients for the marinade/stir fry sauce.
- Add sliced beef, and toss to coat.
- Let sit at room temperature for up to an hour.
Note in photo above: how to cut steak across the grain
Stir Fry
-
Cook Beef
- Heat large skillet to medium high heat.
- Add beef in single layer. Brown on both sides. Remove from pan.
- Do not over cook. Some pink left is okay, the beef will continue to cook when it is added later to pan.
- Add 1 teaspoon oil to pan with beef's juices. Add onion, cook over medium heat until just beginning to soften.
- Add garlic, cook for 2 minutes.
- Deglaze pan with orange juice & rice vinegar, stir, lower heat so liquid does not evaporate too quickly.
-
Add Bok Choy
- Add bok choy. Cook 2 minutes.
- Add beef, and accumulated juices to pan.
- Simmer softly until liquid has reduced and has thickened.
- Garnish with sliced green onion & sesame seeds.
bok choy, beef stir fry, orange stir fry
Beef Stir Fry with Bok Choy & Orange
You Need
For the Marinade
For the Stir Fry
Method
Marinate Beef
-
- In a shallow bowl or baking dish combine all the ingredients for the marinade/stir fry sauce.
- Add sliced beef, and toss to coat.
- Let sit at room temperature for up to an hour.
Note in photo above: how to cut steak across the grain
Stir Fry
-
Cook Beef
- Heat large skillet to medium high heat.
- Add beef in single layer. Brown on both sides. Remove from pan.
- Do not over cook. Some pink left is okay, the beef will continue to cook when it is added later to pan.
- Add 1 teaspoon oil to pan with beef's juices. Add onion, cook over medium heat until just beginning to soften.
- Add garlic, cook for 2 minutes.
- Deglaze pan with orange juice & rice vinegar, stir, lower heat so liquid does not evaporate too quickly.
-
Add Bok Choy
- Add bok choy. Cook 2 minutes.
- Add beef, and accumulated juices to pan.
- Simmer softly until liquid has reduced and has thickened.
- Garnish with sliced green onion & sesame seeds.
bok choy, beef stir fry, orange stir fry
