ORANGE BEEF STIR-FRY
You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
- In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
- In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
- Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.
Nutrition Facts : Calories 495 g, Fat 16 g, Fiber 4 g, Protein 32 g
CRISPY ORANGE BEEF
A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Provided by BEC
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g
BEEF ORANGE STIR-FRY
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm., Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.
Nutrition Facts : Calories 390 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SESAME-ORANGE BEEF AND VEGGIE STIR-FRY
This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.
Provided by pkkilleen
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 19
Steps:
- Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
- Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
- Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
- Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g
BEEF & ORANGE STIR-FRY
A light and speedy Asian-inspired supper of lean rump steak with broccoli, peppers, chillies and a citrus soy sauce
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
- Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.
- Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.
Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF
Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!
Provided by BRITTANYDEAR
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
- Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
- Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
- Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g
ORANGE-BEEF STIR-FRY
A beef-orange stir-fry with a little kick from the ginger, a few red pepper flakes, and a big citrus flavor!
Provided by Autumn Pumpkin
Categories Main Dish Recipes Stir-Fry Beef
Time 4h50m
Yield 4
Number Of Ingredients 17
Steps:
- Slice steaks very thin. Zest one orange; juice both oranges.
- Mix orange juice, orange zest, honey, soy sauce, ginger, Worcestershire, black pepper, red pepper flakes, cinnamon, and cloves for marinade together in a large glass or ceramic bowl. Add steak slices, cover with plastic wrap, and marinate in the refrigerator for 4 hours.
- Remove steak from the marinade and shake off excess. Reserve 1/2 cup of marinade; set aside.
- Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add 1/3 of the steak slices and cook until browned, 3 to 5 minutes, being careful as this will cook quickly. Remove to a heat-proof dish or bowl. Continue cooking steak in the same fashion, using 2 tablespoons oil for every batch.
- Heat remaining tablespoon oil in the pan over medium-high heat. Add bell peppers, onion, and garlic. Turn heat to medium-low and add steak back into the pan. Cook and stir for 3 minutes. Add 1/2 cup of reserved marinade and allow to thicken and coat veggies and steak. Serve right away with brown rice.
Nutrition Facts : Calories 624.7 calories, Carbohydrate 74.7 g, Cholesterol 24.5 mg, Fat 29.9 g, Fiber 7.9 g, Protein 16.9 g, SaturatedFat 3.5 g, Sodium 260.2 mg, Sugar 20.5 g
ORANGE VEGETABLE BEEF STIR-FRY
Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.
Provided by lkb
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
- Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
- Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
- Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 24.9 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 7 g, Protein 20.5 g, SaturatedFat 2.9 g, Sodium 651.9 mg, Sugar 11 g
ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
- Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
- In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
- Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
ORANGE BEEF STIR FRY
Found this in a magazine and made a few changes to better suit my family. It's great for left over steak or for a quick week night meal. The original recipe called for coating the steak strips with a tablespoon of cornstarch. I skip this because I don't like the way it affects the texture of the meat but it does make for a nice thickened sauce so you may want to try it. You could also use cornstarch in the actual sauce to thicken it. Also, feel free to add onions or mushrooms or any other veggies you prefer.
Provided by little_wing
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine orange juice, vinegar, soy sauce, brown sugar and ginger and set aside.
- Toss beef strips with cornstarch and season with salt and pepper. Set aside.
- In a large skillet, combine broccoli with water.Bring to a boil and partially cover skillet with lid, steaming broccoli until crisp-tender, about 4-6 minutes. Transfer to plate.
- Wipe skillet out with papertowel and then heat 1 T of oil over high heat.
- When pan is very hot, add half of the beef.
- Cook until browned, 2-4 minutes. Remove with slotted spoon to plate with broccoli and cook other half of beef.
- When second batch of beef is done, return the first batch and the broccoli back to skillet.
- Add orange juice mixture and bell pepper.
- Continue cooking over high heat until sauce thickens, about 2-4 minutes.
- Serve over rice.
Nutrition Facts : Calories 508.2, Fat 12.8, SaturatedFat 2.2, Cholesterol 64.6, Sodium 349.7, Carbohydrate 65.2, Fiber 13.5, Sugar 6.2, Protein 38.1
ORANGE BEEF AND BROCCOLI STIR-FRY
I found this recipe in The Jamestown Sun. We all love it! We'll sometimes substitute venison for beef. Either way, it's a family favorite!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 230 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BEEF AND ORANGE STIR-FRY
This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
- With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.
- In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
- Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.
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