This recipe uses lots of fresh vegetables in the stir-fry mix. Feel free to swap out vegetables – just make sure you end up with 5 cups of your favorites. Asparagus is a great spring vegetable to throw in the mix. If you are short on time, you can use a frozen mix instead of the fresh vegetables. Just make sure you do not overcook them.
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| Recipes | 1 | 2 | 3 | 4 | 5 | 6 |
| Servings | 4 | 8 | 12 | 16 | 20 | 24 |
| Ingredients | ||||||
| Round steak, trimmed and thinly sliced | 3/4 lb. | 1-1/2 lbs. | 2-1/4 lbs. | 3 lbs. | 3-3/4 lbs. | 4-1/2 lbs. |
| Grated orange peel | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |
| Orange juice | 1/2 C. | 1 C. | 1-1/2 C. | 2 C. | 2-1/2 C. | 3 C. |
| Reduced sodium soy sauce | 1 T. | 2 T. | 3 T. | 1/4 C. | 1/4 C. + 1 T. | 1/4 C. + 2 T. |
| Sugar | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |
| Beef bouillon granules | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |
| On Hand Ingredients | ||||||
| Canola oil | 2 t. | 1 T. + 1 t. | 2 T. | 2 T. + 2 t. | 3 T. + 1 t. | 1/4 C. |
| Cornstarch | 1 T. | 2 T. | 3 T. | 1/4 C. | 1/4 C. + 1 T. | 1/4 C. + 2 T. |
| Sliced red pepper | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Asparagus, cut into 1-inch pieces | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Chopped broccoli | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Diced onion | 1/2 C. | 1 C. | 1-1/2 C. | 2 C. | 2-1/2 C. | 3 C. |
| Sliced carrots | 1/2 C. | 1 C. | 1-1/2 C. | 2 C. | 2-1/2 C. | 3 C. |
| Chopped zucchini | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Cooked brown rice | 2 C. | 4 C. | 6 C. | 8 C. | 10 C. | 12 C. |
Assembly Directions:
Place sliced steak in a quart size freezer bag.
In a mixing bowl, whisk orange peel, orange juice, soy sauce, sugar, and beef bouillon granules until mixed. Pour into a small freezer container or snack size bag.
Freezing Directions:
If using snack size bag, seal bag and place inside of quart size freezer bag with meat. Seal, label and freeze.
Serving Directions:
Thaw meat and sauce.
Add oil to large skillet or wok. Preheat to medium high heat. Stir-fry vegetables for 5 minutes or until crisp tender. Remove from pan. Stir-fry beef for 2 to 3 minutes or until cooked through. Add cornstarch to sauce and stir until thoroughly mixed. Add to pan with beef and cook until thickened and bubbly. Return vegetables to pan and stir to coat vegetables with sauce. Cook or 1 minute or until heated through. Serve immediately over hot rice.
Comments:
This recipe uses lots of fresh vegetables in the stir-fry mix. Feel free to swap out vegetables – just make sure you end up with 5 cups of your favorites. Asparagus is a great spring vegetable to throw in the mix. If you are short on time, you can use a frozen mix instead of the fresh vegetables. Just make sure you do not overcook them.
Nutritional Info:
Per Serving: 360 Calories; 14g Fat (34.2% calories from fat); 21g Protein; 38g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 293mg Sodium.
Exchanges: 1-1/2 Grain(Starch); 2-1/2 Lean Meat; 1-1/2 Vegetable; 1/2 Fruit; 1 Fat.
Copyright ©2013 – 30 Day Gourmet. All rights reserved.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.2 Responses to “Orange Beef and Vegetable Stir-Fry”
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