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Teriyaki Orange Beef

By Alice Mainguy 2 years ago 808 Views

A delicious recipe by Miss Papila!

Published in January 2019 in Courrier de Portneuf.

What if we started the year with a dish that is ultra flavoured, but above all ultra easy to make on top of being economical. The secret ingredient of this recipe is Aliksir's sweet orange essential oil. A few drops of this gastronomic oil suffice to make a dish sublime. This is a great natural ingredient to discover. Plus it is easy to use in cooking, to flavour water or to give a final touch to your cocktails!


Crédit photo: Miss Papila

For 4 servings

  • 454 g (1 pound) top sirloin, cut into strips
  • 125 ml (1/2 cup) thick teriyaki sauce
  • 65 ml (1/4 cup) green onion (chopped, the green part only)
  • 30 ml (2 tbsp.) honey
  • 30 ml (2 tbsp.) roasted sesame seeds
  • 15 ml (1 tbsp.) fresh ginger, grated
  • 20 ml (1 tbsp. + 1 tsp.) canola oil
  • 1 ml (1/4 tsp) roasted sesame oil
  • 3 drops Aliksir orange oil (EO or GO)
  • 1 garlic clove, finely chopped
  • The zest of one orange
  • The juice of one orange


  1. Carefully wash the orange peel and zest.
  2. In a bowl, blend the teriyaki sauce, the orange juice, the sesame oil and the honey. Set aside.
  3. Heat 1 tbsp. of canola oil in a nonsitck pan.
  4. Sauter the beef strips until they are cooked. Remove from heat and place the strips into a bowl.
  5. In the same pan, heat 1 tsp. of oil.
  6. Sauter the garlic for about 30 seconds.
  7. Add the orange zest and heat for 15 seconds.
  8. Pour the teriyaki sauce blend and bring to a boil.
  9. Simmer over low heat for about 5 minutes or until the sauce starts to thicken.
  10. Add the beef strips to the sauce and stir well to coat them. Simmer for about 1 minute.
  11. Place the strips in a soup plate and garnish with the green onion, the sesame seeds and a little bit of orange zest.
  12. Set the plate on the table so the guests can help themselves.
  13. Serve with jasmine rice and sauteed vegetables. For the vegetables, I like to serve a blend of carrots, brocolis, zucchinis and onions that I prepare sauted in oil, ending the cooking with a little bit of water. Very important not to overcook the vegetables, so they remain crunchy.

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Collaboration: Courrier de Portneuf