Wok with Orange Beef, Broccoli and Mushrooms
  • Easy
  • 3-4 Hours
  • Serves 4

Nutrition Per Serving

  • Calories: 246
  • Fat: 5.7g (Saturated Fat: 2g)
  • Carbohydrates: 29.7
  • Fiber: 4.1g
  • Sugar: 19.1g
  • Protein: 21.9g
  • Sodium: 643mg

Print Recipe


  • Pair this dish with brown rice. Click here for a recipe.


  • 8 oz sirloin steak, thinly sliced
  • 1 cup vegetable stock
  • 1 orange, juiced and zested
  • ¼ cup real maple syrup
  • 1 Tbsp low-sodium tamari or soy sauce
  • 2 tsp fish sauce
  • 2 cloves garlic, minced (about 2 tsp)
  • 2 Tbsp grated or minced ginger root
  • 1 tsp toasted sesame oil
  • 1 tsp Sriracha (optional)
  • 2 tsp arrowroot powder
  • 2 cups sliced mushrooms
  • 4 cup broccoli florets
  • ¼ cup green onions, thinly sliced, plus more for garnish
  • Sesame seeds, for garnish


  1. In a large slow-cooker, add the orange juice, orange zest, maple syrup, tamari or soy sauce, fish sauce, ginger, garlic, sliced steak, beef broth, sesame oil and Sriracha.
  2. Cover and cook on low until beef is tender and cooked through, 2 ½ to 3 hours.
  3. When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl with the arrowroot powder and whisk together. Pour into slow cooker and toss with the beef until combined. Add broccoli and mushrooms and cook, covered, about 30 minutes more.
  4. Garnish with sesame seeds and green onions and serve on its own or over rice. (See Notes for VEBA's Brown Rice recipe).