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Hot Blooded Orange Stir Fry
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  1. 3 Tbs. canola or peanut oil
  2. 1 ½ lbs. flank steak
  3. cut against the grain into ¼ inch strips
  4. ½ of one sweet onion sliced
  5. 1 large carrot cut into matchsticks
  6. 1 sweet red pepper cut into thin 2 inch strips
  7. 2 cups frozen sugar snap peas
  8. 1 cup frozen pre-shelled edamame
  9. 3 green onions sliced diagonally about 2 inches long
  10. Toasted sesame seeds for garnish
  11. Freshly grated orange zest for garnish
  1. 2/3 cup Pepperlane Hot Blooded Orange Marmalade
  2. 2 Tbs. soy sauce (or to taste)
  3. 1 tsp. toasted sesame oil
  1. Heat oil in wok to medium high; add onion, carrot, and red pepper.
  2. Stir fry for 2 minutes.
  3. Add snap peas and edamame.
  4. Stir fry for 1 minute.
  5. Add steak and green onions; stir fry for one minute more.
  6. Combine sauce ingredients, and pour over stir fry.
  7. Heat just to a bubbly hot.
  8. Transfer to a serving platter.
  9. Garnish with sesame seeds and orange zest.
  10. Serve with hot steamed or sticky rice.
  1. The beauty of this recipe is that it is so versatile; you can make it all vegetarian, or use chicken or shrimp in place of the beef. Just don’t try substituting the marmalade!
Pepperlane Preserves https://pepperlane.com/