Orange Beef And Broccoli Recipes

Steps:

• In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
• Add the beef, tossing to coat.
• Let stand for 10 minutes.
• Heat 1 tsp.
• of the oil in a large skillet over medium high heat.
• Add the beef to the skillet; reserve the marinade.
• Cook the beef, stirring, for 3 minutes, or until browned.
• Remove to a plate.
• Add the remainder 1 tsp.
• oil to the skillet.
• Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
• Add 2 tablespoons water.
• Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
• Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
• Boils and thickens slightly.
• Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
• Serve over the rice.

Steps:

• If desired, place the meat in the freezer until partially frozen for easier slicing. Trim fat and thinly slice meat across the grain into bite-size strips(the thinner the better).
• Toss together meat strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic.
• Cook broccoli in a medium saucepan until crispy tender. Drain and cool.
• Preheat a wok or large skillet over high heat. Add meat mixture to hot wok. Stir-fry for 4-6 minutes or to desired doneness. Add cooked broccoli and heat through.
• Can be served over steamed rice.
• FREEZE AHEAD: Place all ingredients, except broccoli, in a freezer bag and freeze up to 2 months. I usually separate it into 2 bags to make 2 meals since it serves 8.

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Steps:

• Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.

Steps:

• Sprinkle steak with five spice powder and salt. Heat large wok over high heat and add 1 tbsp of oil, swirl to coat.
• Add steak; cook 4 minutes each side or until browned. Remove from pan, let stand 5 minutes. Slice across grain to thin slices.
• Add remaining oil and return to high heat. Add broccoli, onion, rind, and garlic; stir fry 3 minutes or until lightly browned.
• Combine orange juice, stock, and next 5 ingredients (through red pepper) into bowl, stirring with a whisk. Add to pan and cook one minute, or until slightly thickened.
• Spoon 1/2 c rice onto each plate, and top with broccoli mixture and beef. Top with green onions if desired.

Steps:

• In a large skillet, bring 2 cups salted water to a boil.
• Cut the broccoli into 1-inch florets.
• Boil until crisp-tender, about 3 minutes.
• Drain the broccoli and rinse under cold water. Reserve the skillet.
• In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce, and 1 tablespoon cornstarch.
• Stir in orange peel.
• Slice the steak 1/4-inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
• In reserved skillet, heat the oil over medium-high heat.
• Add the steak and jalapeno and cook, turning, until the meat is barely pink, about 2 minutes.
• Transfer the meat to a paper-towel-lined plate; discard the excess oil.
• Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes.
• Stir in the meat, broccoli, and orange juice. Cook until heated through, about 2 minutes.
• Serve with the orange slices and steamed white rice.