Szechuan Orange Ginger Beef

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Here’s a recipe to get you out of the same-old-thing-for-dinner rut >> Szechuan Orange Ginger Beef

Szechuan Orange-Ginger Beef

I sat down with my 12-year old today, random cookbook in hand, and we played a little game.  He claimed that he’s happy to eat everything that I make.  I laughed and told him that he’s actually getting pickier and pickier as he gets older.  More often than not, he gripes about what I’m making for dinner.

So with the cookbook in front of me, I flipped to miscellaneous pages and read recipe titles aloud… then watched for his reaction.  I’d say about half of them were things he said he’d be happy to try.  That didn’t impress me much.  I’m not one to cater to my kiddo’s tastes, but I sure wish he’d be more excited about trying a variety of dishes (especially vegetables!)  I’ll keep working on him.

Today’s recipe is one that he enjoyed (minus the peppers- UG!)  It’s a stir fry that has a ton of great flavor and color, and it’s one that everyone is the family is likely to eat.

Szechuan Orange-Ginger Beef Recipe

The sauce is a simple Asian orange-ginger sauce.  There are some red pepper flakes in there, but don’t be afraid to use them.  They didn’t spice up the dish that much at all- just added flavor.

Szechuan Orange Ginger Beef -

This is a simple weeknight dinner recipe to whip up.  The rice takes the longest, so get that going and then start the rest of the meal.  The beef is stir fried first, then the veggies and sauce added in and that’s it.  I served ours over steamed brown rice, and we all loved it!  Oh… and although my kiddo did not want to eat the peppers, I can be thankful that he at least ate the green beans.

Szechuan Orange Ginger Beef

Yield: 4 servings (1 1/2 cups orange-beef + 1/2 cup rice)

Prep Time:25 minutes

Cook Time:8 minutes

  • 2 navel oranges
  • 2/3 cup reduced-sodium chicken broth, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon canola oil
  • 1 pound beef top round, trimmed and cut into 1/8 x 2-inch slices
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch lengths
  • 1 yellow bell pepper, seeded and cut into thin strips
  • 4 green onions, cut into 2-inch lengths
  • 2 tablespoons peeled, grated fresh ginger
  • 2 large garlic cloves, minced
  • 2 cups hot cooked brown rice
  1. Cut thin strips of the rind off one of the oranges with a vegetable peeler. Cut the rind into very thin pieces (about 1/4 cup). Squeeze juice from both oranges and set aside.
  2. In a small bowl, whisk together 1/3 cup of the broth, the orange juice, soy sauce, cornstarch and pepper flakes.
  3. Heat a wok or large nonstick skillet over medium-high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the pan. Add the beef and stir fry until lightly browned, about 4 minutes, then transfer to a plate and cover with foil.
  4. Add the beans, bell pepper, orange rind, and remaining 1/3 cup of broth to the pan. Cook, covered for 2 to 3 minutes. Uncover and add green onions, ginger and garlic. Stir fry until fragrant- about 30 seconds. Re-whisk the orange juice mixture. Return the beef to the pan along with the orange juice mixture. Stir fry until the sauce bubbles and thickens, about 1 minute. Serve over 1/2 cup rice.
  • If you are preparing this recipe as GLUTEN-FREE, be sure to use brands of chicken broth and soy sauce that are known to be GF.
  • Nutritional Information per serving:  (Serving size: 1 1/2 cups orange beef + 1/2 cup rice) Calories: 400, Fat: 10g, Saturated Fat: 2g, Sugar: 9g, Sodium: 538mg, Fiber: 7g, Protein: 33g, Cholesterol: 56mg, Carbohydrates per serving: 46g
  • WW POINTS per serving:  Freestyle SmartPoints: 9, SmartPoints:  9, Points Plus: 10 Old Points Program: 8
SOURCE: (adapted from Weight Watchers One Pot Cookbook)

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  • Carla wrote:

    I love eating Chinese (ok Chinese American) food for dinner, but as you can imagine, it can get crazy expensive! I love vegetables, so this dinner sounds like a winner to me. Adding to my menu soon.

  • Jennie @themessybakerblog wrote:

    Lori, this recipe looks delicious. I would be completely satisfied with a big ol’ bowl of beef slathered in a sweet and spicy sauce. Yum!

  • Tieghan wrote:

    I am not a mom yet, but I often feed my siblings and they are the worst about veggies! So terrible!

    This dish would please everyone though! Asian is always a winner!

  • ashley – baker by nature wrote:

    Oh my gosh, Lori! This is like my dream dinner. On that note… I’m coming over!

  • Alyssa (Everyday Maven) wrote:

    This sounds so good. I know what you mean Lori – my son is going through a “I only eat raw vegetables phase.” Um, a little hard to keep up with that since it’s winter! lol

  • cheri wrote:

    Beautiful pics, sounds like this was a success. Love the veggie assortment.

  • Nancy @ cookware reviews wrote:

    The colors and flavors are stunning, chicken! I adore green bean chutney. Thanks to your recipe I am going to try it tonight…

  • shobelyn wrote:

    My kids and my husband are picky eaters too. Whenever there is veggies in a meal, it gets shove on the side of the plates. As a mother, we just have to get creative on how to feed them. It is challenging sometime and it stresses me out. Love the photos.

  • Anna@CrunchyCreamySweet wrote:

    That sounds like a fun and delicious challenge. 🙂 This dish looks fabulous! Pinned!

  • Liz @ Virtually Homemade wrote:

    This looks yummy – my kids would definitely eat this! My daughter would pick out the peppers 🙂

  • Natalie @ Paper & Birch wrote:

    what a great take on Ginger beef. Definitely adding this to my menu this week. Thanks for including the nutritional value too! 🙂

  • Leticia wrote:

    My kids don’t like peppers either, but they love stir fry. This recipe sounds easy, can’t wait to try it. Great pictures!

  • Rachel wrote:

    It’s easy to get stuck in a rut, so I’m going to try this on my daughter who is trying to eat healthy lately ad lose weight! To save on carbs maybe I’ll make my “cauliflower” rice instead …cauliflower finely chopped and sautéed with onions and and chicken stock…looks like rice or cous cous without all the carbs…Thanks!

  • Patty wrote:

    I think I might try this adding some actual orange segments to it!

  • Sue/the view from great island wrote:

    Beautiful bold colors for brightening up a February table!!

  • Kevin @ Closet Cooking wrote:

    This sounds tasty and I love the colours!

  • DessertForTwo wrote:

    ooh yum! so sunny and bright! Well, at least he ate the green beans and oranges, right? Little victories 🙂

    I think I’m going to be like you when I have kids–I don’t want picky eaters! I don’t want them to obsess over what they do and do not like to eat. So, when my kid declares they hate broccoli, I’ll probably make it every which way until they give in. hahah. Or, I’ll just make a broccoli pesto and sneak it in 🙂

  • Taylor @ Food Faith Fitness wrote:

    I love a good stir fry for a quick and healthy weeknight meal! I love the color that the peppers and beans adds and I can only imagine how good the orange and ginger tastes with that beef. Perfect meal!