Orange Beef Ww Recipes

Steps:

• Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest. Stir-fry until the scallions soften, about 1 minute.
• Add the beef and stir-fry until browned, about 3 minutes.
• Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
• Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
• Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
• Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.

Steps:

• Orange Beef:.
• Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger, and orange zest; stir-fry until the scallions soften, about 1 minute.
• Add the beef and stir-fry until browned, about 3 minutes. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
• Meanwhile, mix the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds. Serve with Barley Pilaf. Point value 3.
• Barley Pilaf:.
• Bring broth to a boil in a saucepan; add quick-cooking barley. Simmer, covered, 12 minutes.
• Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender. Add the barley and soy sauce.
• Serves 4 Point Value 2.

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:

• Place meat in a zip top bag with soy sauce, ginger, honey and orange juice. Refrigerate overnight.
• Transfer contents of bag to 4 qt slow cooker. Add peppers, onions and bok choy. Cover and cook on low 6-7 hours or high 3-4 hours, until meat is very tender. Serve over rice.

Steps:

• Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
• Toss well to coat and set aside.
• Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
• Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
• Add 2 tsp oil, then add beef.
• Stir-fry until cooked through.
• Transfer to a plate.
• Add remaining 2 tsp oil, then add the ginger.
• Stir-fry until fragrant.
• Add the green beans, bell pepper, and carrot.
• Stirfry until crisp-tender.
• Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Add the beef and cook until hot.
• 5 Points for 1 cup.

Steps:

• Mix water and cornstarch, add tamari sauce.
• Trim fat from beef and cut into strips. Heat skillet with oil. Add beef, ginger, and garlic powder. Stir fry until beef is heated through.
• Add vegetables and cook until crisp tender.
• Stir in orange juice and cornstarch mixture. Cook until thickened, about 4 minutes.
• Add oranges and heat until cooked through.
• Serve over rice.

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:

• 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.