BeefHigh iron

Beef, vegetable and orange stir-fry


Serves: 4
Time to make: 25 mins
Total cost: $29.24 / $7.31 per serve

  • 3 oranges
  • 2 cloves garlic, crushed
  • 1/4 cup tamari
  • 600g beef rump steak, trimmed, thinly sliced
  • 1 tablespoon arrowroot
  • 1/4 cup gluten-free beef stock
  • 800g fresh stir-fry vegetable mix
  • 4 green onions, thinly sliced
  • 450g packet microwaveable brown rice, warmed


Step 1 Zest one orange over a bowl. Halve orange and squeeze juice into bowl. Add garlic and 2 tablespoons tamari. Add beef and toss to coat.

Step 2 Peel remaining oranges. Halve and cut slices into 1cm pieces. Set aside. Combine arrowroot, stock and 2 tablespoons cold water in a small bowl. Set aside.

Step 3 Spray a large frying pan or wok with oil and place over high heat. Cook beef, in batches, until browned all over. Transfer to a bowl.

Step 4 Return frying pan to high heat. Add vegetable mixture and 2 tablespoons cold water. Cook for 5 minutes, or until tender-crisp. Return beef, any juices, stock mixture and remaining tamari to pan. Bring to the boil. Boil for 1 minute, or until thickened. Add oranges and green onions, toss to combine. Serve immediately with rice.


  • For a vegetarian option, replace the beef with tofu or tempeh.
  • For a spicier stir-fry, replace the garlic with 1 thinly sliced long red chilli.

HFG tip

This recipe is not suitable for those following a no-added-salt diet.

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