Easy Orange 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:

• Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

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.

Steps:

• Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
• In a bowl, combine the sauce ingredients and set aside.
• Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
• Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

Steps:

• Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
• With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.
• In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
• Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.

Steps:

• In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
• Combine sauce ingredients; set aside.
• Heat wok over high heat, then add peanut oil (be careful of splattering).
• Remove beef from marinade and stir-fry until browned (3 minutes).
• Remove and let drain through a sieve.
• Pour most of the oil out of the wok, reserving about 2 teaspoons.
• Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
• Return the beef to the pan and add sauce.
• Stir-fry for 3 minutes, mixing well.
• Serve immediately.

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

Steps:

• In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
• Add the beef, tossing to coat.
• Let stand for 10 minutes.
• Heat 1 tsp.
• of the oil in a large skillet over medium high heat.
• Add the beef to the skillet; reserve the marinade.
• Cook the beef, stirring, for 3 minutes, or until browned.
• Remove to a plate.
• Add the remainder 1 tsp.
• oil to the skillet.
• Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
• Add 2 tablespoons water.
• Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
• Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
• Boils and thickens slightly.
• Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
• Serve over the rice.

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.

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.

Steps:

• heat oven to 160C/fan 140C/gas 4. wash and dry the meat. Pour boiling water over the shallots to cover them, leave them for 5 mins, then drain, peel and cut in half. Put to one side. Pare long strips of peel from half the orange and tie together with the parsley and thyme with some string.
• heat 2 tbsp of the oil and the butter in a large heatproof casserole. Add the meat and half the lardons and brown quickly on all sides (do this in batches). Return all the meat to the pan, then quickly pour over the cognac and ignite. Stir the flour into the meat until it disappears.
• In a separate pan, fry the onions, finely chopped carrot and celery in 1 tbsp oil until softened. Add to the casserole pan along with the herb bundle, star anise, garlic, salt and pepper. Bring to the boil, stir well, then cover tightly and cook in the oven for 2 hours.
• Tip the remaining lardons into a frying pan and heat with a drop of oil until the fat runs, then add the shallots and fry gently until they are lightly coloured. Add the daube along with the sliced carrots, give it a stir and cover again. return to the oven for a further 2 hours until the meat is very tender.