Orange Flavored Beef Recipes

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.

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.

Steps:

• FOR THE MARINADE AND SAUCE: Place beef in zipper bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne in large sauce pan and whisk until sugar is fully dissolved. Measure out 3/4 cup of mixture and pour into bag with beef. Seal bag, making sure that all pieces of beef are coated with marinade. Refrigerate 30 - 60 minutes, but no longer. Bring remaining mixture to boil in sauce pan over high heat. In a small bowl, combine 3 teaspoons cornstarch with the cold water; whisk together until smooth and then whisk into boiling sauce. Simmer sauce, stirring occasionally until thick and translucent, about 1 minute. Remove from heat and stir in orange peel and chiles. Set sauce aside.
• FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk remaining 2 teaspoons cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat. Transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack, set over baking sheet; repeat with remaining beef.
• TO FRY THE BEEF: Heat about 3 cups oil in large, deep pan to 350 degrees. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs half-way through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef.
• TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately.

Steps:

• To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
• To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
• Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
• Transfer to a serving plate, sprinkle with the sesame seeds and serve.

Steps:

• In a large bowl, combine the green onions, soy sauce, water, wine or additional water, sugar, 3 teaspoons oil, orange juice, zest, vinegar and ginger. Stir in tapioca and let stand for 15 minutes., Place the beef and potatoes in a greased 11x7-in. baking dish. Pour tapioca mixture over the top. Cover and bake at 350° for 2 hours or until meat is tender.