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Excellent! This was easy to prepare and cooked up quick. I sprinkled some red pepper flakes on top to give it some heat. I omitted the chicken stock based on Derf's review. I did use canned mandarin oranges and wish I hadn't because they broke down during cooking and you couldn't see them. So please use fresh. Thanks for posting. :)

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teresas February 24, 2009

DH loved ths stir fry! Me too! lovely flavour, I used sirloin and fresh mandarin oranges and juice. I marinated it overnight and it was lovely and tender. Just made half a recipe although i did use two oranges for the sections and two for the juice. Just one thing, when I make it again, I will leave out the chicken broth, I still can't figure out why it is in the recipe, it seemed very unecessary and made for a lot of reducing down. In any case it is definately 5 star and then some! thanks for sharing!

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Derf November 28, 2008

Great dish. I used 1" thick round steak, thin sliced and added some heat with a couple of diced habenaros. I marinated the meat overnight. I used fresh fruit. The sweet and hot flavors mixed wonderfully. I'll definately make this again. Thanks for posting.

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Pokey in San Antonio, TX March 29, 2006

This was a delicious stir-fry. I used 1 cup of regular orange juice and canned mandarin orange slices. I thought two onions would be a bit excessive, so I only used one.

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Spectatrix January 21, 2006

Great stir-fry! I didn't have any mandarin oranges oranges so I used the juice of 1 navel orange, I used sirloin beef strips, and used dry white wine in place of sherry and marinated overnight. My DH and DS enjoyed this for lunch topped with roasted peanuts. Thank bluemoon!

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Kittencal@recipezazz January 20, 2006
Beef, Mandarin and Bok Choy Stir-fry