Orange Beef Stir Fry Recipe 46

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.

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.

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:

• Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.
• Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes. Take out noodles and then, working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.
• For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.
• Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and then the beef. Pour sauce over beef and serve.

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:

• For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
• Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
• Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
• For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
• Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.

Steps:

• Slice steaks very thin. Zest one orange; juice both oranges.
• Mix orange juice, orange zest, honey, soy sauce, ginger, Worcestershire, black pepper, red pepper flakes, cinnamon, and cloves for marinade together in a large glass or ceramic bowl. Add steak slices, cover with plastic wrap, and marinate in the refrigerator for 4 hours.
• Remove steak from the marinade and shake off excess. Reserve 1/2 cup of marinade; set aside.
• Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add 1/3 of the steak slices and cook until browned, 3 to 5 minutes, being careful as this will cook quickly. Remove to a heat-proof dish or bowl. Continue cooking steak in the same fashion, using 2 tablespoons oil for every batch.
• Heat remaining tablespoon oil in the pan over medium-high heat. Add bell peppers, onion, and garlic. Turn heat to medium-low and add steak back into the pan. Cook and stir for 3 minutes. Add 1/2 cup of reserved marinade and allow to thicken and coat veggies and steak. Serve right away with brown 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:

• Slice the meat into 1/2-inch thick strips. Mince the garlic. Cut the green onions into 1-inch lengths.
• Into a small bowl, finely grate the zest from one orange. Squeeze the juice from that orange into the bowl and add the garlic, soy sauce, and crushed red pepper flakes. Set aside.
• Peel the remaining 2 oranges. Slice them crosswise into 1/2-inch thick slices, then cut each slice in half. Remove any seeds.
• In a medium bowl, toss the meat with the cornstarch until well coated.
• In a large skilled or wok, heat the oil. Add the beef and cook until brown on all sides, 3-5 minutes. Remove the meat from the skillet,.
• Pour the juice mixture into the skillet and boil until syrupy, about 1 minutes.
• Return the beef to the skillet; add the orange slices and onions. Toss until coated and heated through.
• Serve over hot rice.

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.