The simple orange flavor is bright and not overbearing in this dish. It’s a great way to use up leftover clementines that have lost their luster, as well. Most stir fry recipes call for sugar, so that is swapped with the sweetness and subtly imparted flavors of the balsamic vinegar. Once the ingredients are prepped, this recipe comes together quickly!
1lb Beef sirloin, cut into 2 inch strips (swap out for tofu for a vegetarian option)
Zest of 1 clementine or half an orange
¼ Sliced celery, opt.
1 Sliced red bell pepper
1 c Diagonally sliced snow or snap peas
2 c Broccoli
1 tsp Finely chopped ginger
1 Minced garlic clove
Juice of clementine or orange
2 tsp Soy sauce
1-2 tsp Spirits & Spice Mango Balsamic
1 tsp cornstarch
Splash water (if desired)
Heat oil to medium-high in pan. Cook beef until browned (about 3-4 minutes). Add clementine zest and celery pieces, if using. Add peppers, broccoli, and peas, progressively in that order just until color brightens and still crisp. Add garlic and ginger and stir constantly to coat veggies and careful not to burn the small pieces. Add leftover protein or beef prepared alongside or prior. Add all sauce ingredients and stir to coat. May need to add water here depending on intensity and how much the sauce covers.
Remove from heat and garnish with sesame seeds or scallions if desired. Serve on it’s own or with rice or soba noodles. Yum!
Recipe adapted from blogger/customer Renae Arnston (https://www.instagram.com/renaearnston/)
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