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Rainbow Stir-Fry Recipe

Recipe by: Sarah Caron

"This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook25 m
  • Ready In50 m
  • 1Place the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan.
  • 2Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly.
Ingredients
  • 4 servings
  • 315 cals
  • 1 large yellow bell pepper, seeded and chopped
  • 1/2 large red bell pepper, seeded and chopped
  • 1/2 small head cabbage, chopped
  • 1 small head purple cauliflower, chopped
  • 1 small onion, diced
  • 1 cup water
  • 1/2 pound boneless chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large orange - peeled, sectioned, and cut into large pieces
  • 1 tablespoon grated orange zest
  • 1 large green onion, chopped
  • 1/3 cup teriyaki sauce
  • 1 tablespoon oyster sauce
Nutrition

Amount per serving ( 5 total)

  • Calories:
    315
    16%
  • Fat:
    18.6
    29%
  • Carbs:
    24.6
    8%
  • Protein:
    15
    30%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

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