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5 from 1 vote

Orange Beef Stir-Fry Salad

Prep Time25 mins
Cook Time40 mins
Marinating time6 hrs
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 804kcal
Author: AndreAnna McLean

Ingredients

For the stir-fry salad:

  • 2 tablespoons gluten-free Worcestershire sauce
  • ½ cup fresh orange juice
  • 1 teaspoon finely grated orange zest
  • 1 garlic clove minced or finely chopped
  • 1 teaspoon apple cider vinegar or red wine vinegar
  • 1 teaspoon cooking wine
  • Pinch of kosher or fine sea salt
  • Pinch of freshly ground black pepper
  • 2 pounds steak sliced into thin strips
  • 2 tablespoons sesame oil
  • ½ teaspoon garlic powder
  • 1 teaspoon gluten-free tamari or coconut aminos
  • 1 teaspoon minced or finely grated fresh ginger
  • 1 teaspoon Sriracha hot sauce optional
  • 1 teaspoon honey
  • 4 medium bell peppers seeded and sliced (any colors)
  • 1 medium yellow onion sliced
  • 1 cup mushrooms sliced
  • 1-2 cups thinly sliced green cabbage
  • 4 cups mixed greens
  • 1 large carrot shredded or julienned
  • 1 cup mandarin oranges drained

For the vinaigrette:

  • 1 medium orange juiced
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon minced or finely grated fresh ginger
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 1 teaspoon honey
  • Kosher or fine sea salt to taste
  • ¼ cup sesame oil

Instructions

Marinate the meat:

  • Combine the Worcestershire sauce, orange juice, orange zest, garlic, vinegar, wine, salt, and pepper in a sealable bowl or zip-top bag. Add the sliced meat and marinate for at least 6 hours or overnight.

Make the salad:

  • In a large saucepan or wok, heat the sesame oil over medium heat. Add the steak strips, garlic powder, tamari, ginger, hot sauce (if using), and honey. Brown the steak for 5-10 minutes. Add the peppers, onions, mushrooms, and cabbage. Reduce heat to low and stir often for 10-15 minutes, until the veggies are soft. Remove from the heat and set aside for 10-15 minutes until warm but not cold.
  • Toss the cooked meat and veggies with the salad greens, carrot, and oranges. Whisk together all of the dressing ingredients, pour over the salad, and toss to combine. Serve immediately.

Nutrition

Calories: 804kcal | Carbohydrates: 33g | Protein: 49g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 345mg | Potassium: 1392mg | Fiber: 5g | Sugar: 22g | Vitamin A: 7245IU | Vitamin C: 220.4mg | Calcium: 91mg | Iron: 5.6mg