BRAISED CUBE STEAKS WITH ORANGE
Steps:
- Pat steaks dry between paper towels and season with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown steaks. Transfer steaks with tongs to a plate and in drippings remaining in skillet cook onion over moderate heat, stirring, until softened. Stir in zest and garlic and cook until fragrant, about 30 seconds. Add broth, soy sauce, and steaks and simmer, uncovered, until steaks are tender, about 5 minutes.
STEAK WITH BEER-BRAISED ONIONS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
- Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
- Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.
Nutrition Facts : Calories 580, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 537 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams
BRAISED CUBE STEAK
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations.
Provided by Kim Severson
Categories dinner, steaks and chops, main course
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large, heavy-bottomed skillet over medium heat. Sprinkle both sides of steak with salt and pepper.
- Put 1/2 cup flour on a plate, and coat each piece of meat. Shake off excess flour and add steak to pan, working in batches. Cook about 3 or 4 minutes per side, or until browned, and remove to a platter.
- Add onions to skillet and cook about 3 minutes or until wilted. Stir to help loosen browned bits from bottom of pan. Lower heat, then sprinkle with 1 tablespoon flour. Stir constantly, cooking for about 4 minutes.
- Gradually add water or stock, continuing to stir to keep lumps at bay. Bring mixture to a boil, then turn heat to low and add steaks to pan. Simmer, partly covered, for 45 minutes. Remove to a platter and taste pan sauce, correcting for seasoning.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 763 milligrams, Sugar 3 grams, TransFat 0 grams
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
BRAISED BEEF STEAK WITH TEQUILA, TOMATO AND ORANGE
This decidedly Mexican-influenced braised steak has a subtle tropical flavor from the tequila and fresh orange and lime juices. You can make it even more tropical by replacing the orange juice with pineapple juice. The recipe makes a superb pot roast: Simply double the size of the chunk of meat and the amount of seasonings in the rub. The recipe uses the oven for braising, but it can also be done on the stove top at a low simmer. It's also ideal for slow cookers. Once the meat is cooked, serve it with lots of warm tortillas and Mexican rice. Any leftovers can be shredded to make a great filling for burritos or enchiladas. Adapted from Bruce Aidell's, The Great Meat Cookbook.
Provided by gailanng
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.
- Preheat the oven to 325°F.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more.
- Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes.
- Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice.
- Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes.
- Cook's Notes:.
- If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple.
- This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish.
Nutrition Facts : Calories 147, Fat 7.7, SaturatedFat 1.1, Sodium 837.7, Carbohydrate 18.9, Fiber 3.7, Sugar 9.1, Protein 3.4
BARBEQUED BEEF STEAK WITH ORANGE MARINADE
Sun kissed beef! Choose large oranges that are heavy for their size; these are the juiciest.
Provided by Bobbie
Categories Main Dish Recipes
Time 6h40m
Yield 4
Number Of Ingredients 4
Steps:
- Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
- Preheat grill for medium heat.
- Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
- Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.
Nutrition Facts : Calories 535 calories, Carbohydrate 10.6 g, Cholesterol 152 mg, Fat 34.2 g, Fiber 2.1 g, Protein 44.3 g, SaturatedFat 13.6 g, Sodium 120.6 mg, Sugar 7.9 g
CUBE STEAK SALISBURY STYLE - ALTON BROWN
Supremely tender, this takes cube steak and elevates it to the next level, braising it in a sauce inspired by Salisbury steak. Published at Serious Eats by Nick Kindlesperger, adapted from a recipe in _I'm Just Here For the Food_ by Alton Brown. http://bit.ly/9D4psv
Provided by DrGaellon
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place oven rack in lower middle position and preheat to 250°F Meanwhile, stir together flour, salt, and black pepper on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess.
- Add one tablespoon each of oil and butter to Dutch oven and place over medium high heat. When oil is shimmering, add two cube steaks. Cook until golden brown, about four minutes on each side. Remove cube steaks to a plate and set aside. Repeat with remaining two cube steaks, adding more oil and butter if necessary.
- Carefully pour out any fat left in Dutch oven, then add remaining butter and oil. Turn heat to medium-high, and when oil shimmers, add onion, garlic, and mushrooms. Cook, stirring frequently, until onion is caramelized, about three minutes. Add wine. Using wooden spatula, scrape up any browned bits from bottom of pan.
- Add Worcestershire sauce, mustard, and stock. Stir well, then add cube steaks, nestling them into sauce as much as possible. Cover dutch oven and place on lower-middle rack of oven. Cook until very tender, about 25 minutes. Serve with mashed potatoes.
Nutrition Facts : Calories 261.3, Fat 16.2, SaturatedFat 6.1, Cholesterol 22.9, Sodium 893.5, Carbohydrate 17.8, Fiber 1.4, Sugar 2.5, Protein 4.4
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
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