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
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
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
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
EASY STIR FRY SAUCE
A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.
Provided by Winnipeg Mel
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large glass jar with a lid.
- Screw lid on.
- Shake well.
- Can store in fridge up to 2 weeks.
- Shake well before using.
- To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
- Serve.
EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
SPICY GARLIC BEEF STIR FRY
This stir fry is delicious with tender strips of beef, sweet fresh veggies and a spicy beef sauce. I like to marinate my stir fry meat before cooking to add an extra layer of flavor. I like to use Dale's Liquid Steak Seasoning, but it can be difficult to find. If you can't find this product, substitute 1 1/2 tbs. soy sauce plus 1 tbs. Worcestershire Sauce. It's not the same but close enough. The heat level of this dish is just right for me, but you may adjust the amount of cayenne pepper per your taste.
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
- Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
- Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
- In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
- Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
- Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
- Serve immediately over rice.
Nutrition Facts : Calories 474.8, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 775.4, Carbohydrate 89.2, Fiber 6.2, Sugar 5.7, Protein 10.7
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
BEEF SIRLOIN STIR-FRY WITH ORANGE-GARLIC SAUCE
Serve this fresh, attractive and garlicky stir-fry with rice and a green vegetable. From HomeMaker's yet again, and more to come.
Provided by Pinaygourmet 345142
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef across grain into thin strips; mix with 1 tbsp (15 mL) of the soy sauce, cornstarch and 1/2 tsp (2 mL) pepper.
- Cut carrots into thirds; thinly slice lengthwise.
- Grate 1/4 tsp (1 mL) of the orange rind; place in small bowl.
- Juice orange (you should have 1/2 cup/125 mL), discarding pulp; add juice to bowl with remaining soy sauce, rice vinegar and sesame oil; stir in generous pinch of sugar until dissolved. Set aside.
- In wok or skillet, heat 1 cup (250 mL) oil over high heat; fry half of the beef until lightly browned, 30 to 60 seconds. Using slotted spoon, transfer to sieve set over bowl to drain any remaining oil. Repeat with remaining beef. Fry carrots until edges are browned, 4 to 5 minutes; using slotted spoon, transfer to sieve.
- Pour out all but 1 tbsp (15 mL) of the oil. Add garlic and pinch of salt; stir-fry until golden, about 20 seconds. Add orange mixture; when boiling, add beef and carrots. Stir-fry until sauce is thickened, about 30 seconds. Transfer to serving plate and sprinkle with onion.
Nutrition Facts : Calories 272.1, Fat 15.8, SaturatedFat 5.8, Cholesterol 57.4, Sodium 476.4, Carbohydrate 14.3, Fiber 3.2, Sugar 6.8, Protein 18.3
SPICY ORANGE BEEF STIR FRY
Originally from a Beef Marketing Board leaflet. Delicious and quick weeknight dinner, using leftover roast beef. Not exactly the most authentic orange beef, but really worthwhile nonetheless.
Provided by Cecily Parsley
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
- In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.
Nutrition Facts : Calories 107.2, Fat 2.4, SaturatedFat 0.3, Sodium 78.8, Carbohydrate 22.1, Fiber 1.8, Sugar 14.1, Protein 0.9
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