Citrus Ginger Steak

Steak and vegetable stir fry with a sweet and citrusy flavor.


  1. In a small saucepan, combine marinade ingredients. Bring to a boil, reduce to a simmer. Continue cooking for 10 minutes, until thickened. Place marinade in a medium bowl, allow to cool for 15 minutes. Remove half of marinade, reserve. Add steak to bowl, marinate for 30 minutes. Remove steak from marinade, discard marinade and toss steak in corn starch.                            
  2. In a large sauté pan or wok, heat 1 ½ teaspoons oil over medium-high heat. Cook steak in batches until browned, about 2 minutes. Transfer cooked meat to a plate.
  3. In same sauté pan or wok, heat remaining oil. Sauté onion and carrots until softened, about 4 minutes. Add zucchini, red pepper and mushrooms. Continue cooking for 5 minutes until vegetables are softened. Add steak and reserved marinade. Cook for 2 more minutes until heated through and sauce is bubbling. Transfer stir fry to a platter and garnish with green onions. Serve with rice or noodles.                            

Recipe Courtesy of Chef Jonathan,
ALDI Test Kitchen                      



2 tablespoons orange zest (about 1 orange)

½ cup orange juice (about 2 oranges)

2 tablespoons lime zest (about 1 lime)

½ cup lime juice (about 3 limes)

2 cloves garlic, minced

2 tablespoons minced ginger

¼ teaspoon Stonemill Essentials Crushed Red Pepper

½ teaspoon Stonemill Essentials Ground Black Pepper

¼ cup Baker's Corner Granulated Sugar

½ cup Tuscan Garden White Vinegar

2 tablespoons reduced sodium soy sauce

Stir Fry:

1 pound USDA Choice Top Sirloin Steak, thinly sliced

1 cup Baker's Corner Corn Starch*

¼ cup Carlini Vegetable Oil, divided

1 onion, sliced

2 carrots, peeled and sliced

1 zucchini, sliced

1 red pepper, sliced

6 mushrooms, sliced

2 green onions, sliced

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes (plus 45 minutes to chill and marinate)

Cook Time:
15 minutes

Total Time:
30 minutes (plus 45 minutes to chill and marinate)