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Stir Fry with Orange Sauce

A vibrant and flavorful stir fry dish featuring a zesty orange sauce that balances sweet, sour, and a hint of spice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1/2 cup orange juice Freshly squeezed is best, but bottled works too.
  • 3 tablespoons tamari sauce or gluten-free soy sauce Opt for low sodium if you're watching your salt intake.
  • 2 tablespoons brown sugar Adjust to your sweetness preference.
  • 1 tablespoon rice vinegar For some acidity that brightens up the dish.
  • 1 tablespoon minced ginger Use fresh for the best flavor!
  • 2 teaspoons toasted sesame oil For a nutty, aromatic flavor.
  • 1 clove minced garlic Essential for flavor!
  • 1 tablespoon cornstarch Secret for thickening the sauce beautifully.
  • 1 teaspoon chili paste Adjust for spice level.
For Cooking
  • 2 tablespoons peanut oil For frying and adding rich taste.
  • 8 oz top sirloin steak, thinly sliced Juicy cut that cooks beautifully.
  • 12 oz asparagus, trimmed and sliced diagonally Adds color and crunch.
  • 8 oz cremini mushrooms, sliced Provides earthy flavor.
  • 2 teaspoons fresh thyme leaves Herb to complement the dish.
  • 1 large red bell pepper, sliced Sweet and crunchy addition.
  • 1/2 cup cherry tomatoes, halved For burst of freshness.

Method
 

Preparation
  1. Whisk together the orange juice, tamari sauce, brown sugar, rice vinegar, minced ginger, sesame oil, garlic, cornstarch, and chili paste in a bowl or shake it all in a jar.
Cooking
  1. Preheat a wok or large skillet over high heat.
  2. Add 1 tablespoon of peanut oil to the pan and when it begins to smoke, toss in the sliced mushrooms and thyme. Stir-fry for about 2-3 minutes until they are tender and browned. Transfer to a plate.
  3. Add the remaining tablespoon of peanut oil to the skillet. In batches, add the steak slices, searing for about 30 seconds on each side.
  4. Quickly add the asparagus and red bell pepper to the skillet, stir-frying for about 1 minute to retain crispness.
  5. Add 1 tablespoon of water to the pan and cook until the water evaporates.
  6. Pour the sauce mixture back into the pan along with the sautéed steak and mushrooms. Stir to coat everything evenly and cook until the sauce thickens, about 1-2 minutes.
  7. Transfer to a platter, stir in the halved cherry tomatoes, and serve immediately.

Notes

Use fresh, high-quality ingredients for best results. Store leftovers in an airtight container in the fridge for up to 3 days.