Spicy Orange Beef Recipes

Steps:

• Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
• Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
• Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
• Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
• Stir in light parts of green onion and orange zest; cook for 30 seconds.
• Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
• Season with salt and black pepper to taste.

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:

• 1. In Wok heat oil to medium heat and add meat 1/3 at a time.
• 2. Stir fry 3 minutes or until browned.
• 3. Return all beef to wok and add: peel, garlic and ginger.
• 4. Stir fry 1 minute.
• 5. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper.
• 6. Stir into beef.
• 7. Stirring constantly, bring to boil over medium heat.
• 8. Boil 1 minute.
• 9. Serve over rice.

Steps:

• Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.

Steps:

• In a large bowl, whisk together cornstarch and salt.
• Add beef; toss to coat. Shake off any excess.
• In a large skillet, heat 3 tablespoons oil over medium-high heat.
• Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander.
• Wipe any browned bits from skillet, and repeat using remaining 3 tablespoons vegetable oil and second batch of beef. Wipe out skillet.
• Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat.
• Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes.
• Reduce heat to medium and stir in beef to coat with orange sauce.
• Heat through, 2 minutes.
• Serve beef and sauce over rice.

Steps:

• heat oil in a dutch oven.
• add chiles, garlic and orange rind, saute 5 minutes.
• add carrots and beef, saute 1 minute.
• add water, broth, honey and liqueur.
• bring to a boil, cover, lower heat to simmer.
• cook 1 hr& 15 minutes until beef is tender.
• combine water and cornstarch, stir into beef, bring to a boil and cook until sauce thickens, 1 minute.
• serve over rice.