Quick, Healthy Citrus Thai Beef Stir-Fry Recipe - Ascension Wisconsin

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Quick, Healthy Citrus Thai Beef Stir-Fry Recipe

Healthy Stir-Fry RecipeLooking for ways to use up leftovers or for a quick weeknight meal? Wheaton Franciscan Healthcare Chef Sean Durbin and Dietetic Tech Andrew Losey recommend this flavorful citrus Thai beef stir-fry recipe because of its lean meats, fresh vegetables and complex carbohydrates.

Both Durbin and Losey featured this recipe during a healthy cooking demonstration for Wheaton associates at the Corporate Office in Glendale, and they say that many of the ingredients can be substituted for vegetables that are in season.

Citrus Thai Beef Stir-Fry with Quinoa-Rice Blend

Serves 8


  • 1 Tbsp. sesame oil
  • 4 cups vegetable stock (low-sodium)
  • 1 cup cooked brown rice (use veggie stock instead of water)
  • 1 cup cooked quinoa (use veggie stock instead of water)
  • 1 lb cooked, diced roast beef
  • 8 oz blanched small broccoli florets
  • 5 oz blanched sugar snap peas
  • 1 Tbsp. sesame seeds
  • 2 Tbsp. minced ginger
  • 2 Tbsp. minced garlic
  • 4 oz sliced green onion
  • 1 cup diced cabbage
  • 4 oz diced red pepper
  • 4 oz sliced carrot
  • 3 oz orange juice
  • 2 Tbsp. spicy chili sauce
  • 1 Tbsp. teriyaki sauce
  • 1 oz lime juice
  • 2 Tbsp. black sesame seeds


  1. Heat sesame oil in a pan or wok to 350°.
  2. Add sesame seeds and cook for 30 seconds.
  3. Add ginger, garlic and onion. Cook for about one minute, stirring constantly.
  4. Add cabbage, pepper, broccoli, peas and beef. Stir-fry for one minute.
  5. Add orange juice, chili sauce, teriyaki sauce, and lime juice. Stir for one minute at a simmer.
  6. Add cooked rice and quinoa. Stir to combine and heat thoroughly.
  7. Divide into eight portions and garnish with black sesame seeds.

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Citrus Thai Beef Stir-Fry Recipe