Citrus Beef Stir Fry Recipes

Steps:

• Heat grill to medium-high heat. Combine all ingredients except nuts.
• Poke small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
• Top with nuts.

Steps:

• In a small bowl, dissolve bouillon in boiling water. In another bowl, combine cornstarch and sugar; gradually stir in cold water, vinegar and bouillon until smooth; set aside., In a large skillet, stir-fry beef in oil until no longer pink. Remove and set aside. Add vegetables, onion and garlic to skillet; stir-fry until crisp-tender. Stir bouillon mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to pan; cook until vegetables are tender and beef is heated through. Stir in orange zest. Serve over rice.

Steps:

• Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
• Lay beef into the marinade, turning to coat.
• Marinate beef in refrigerator 8 hours to overnight.
• Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
• Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
• Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
• Pour beef stock into the pan and bring to a simmer.
• Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

Steps:

• In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes.
• Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.
• Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in cashews. Serve with rice.

Steps:

• Grate peel from one of the oranges.
• Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
• Slice meat 1/8th inch thick across the grain, place in marinade.
• Let meat marinate at least 5 minutes or cover and chill for 24 hours.
• Remove beef from marinade before cooking and set aside.
• Mix marinade with corn starch.
• Heat wok or heavy frying pat to high heat, add 2 tsp.
• oil.
• Stir fry meat quickly, in several small batches, until lightly browned.
• Add more oil as needed.
• Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
• Add marinade, stir until boiling, mix in meat and remove from heat and serve.

Steps:

• Grate peel (colored part only) from 1 orange. Squeeze juice from both oranges. Measure juice; if you have less than 3/4 cup, add enough water to make it equal this amount. In a small bowl, stir together orange peel, orange juice, sherry, soy sauce, and cornstarch. Set aside.
• Heat a wok or wide nonstick frying pan over high heat. When pan is hot, add beef and ginger. Cook, stirring, until beef is browned (2 to 3 minutes). With a slotted spoon, transfer beef to a bowl.
• Pour orange juice mixture into pan and bring to a simmer. Add bean sprouts and pea pods; cook, stirring, until pea pods turn a brighter green (about 1 minute). Mix in beef and serve over rice.

Steps:

• In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.