ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
ORANGE-FLAVORED BEEF
From America's Test Kitchen. Crispy beef in a spicy-sweet sauce. Serve over rice for a delicious alternative to Chinese Take-out.
Provided by Shawnee TX
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE MARINADE AND SAUCE: Place beef in zipper bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne in large sauce pan and whisk until sugar is fully dissolved. Measure out 3/4 cup of mixture and pour into bag with beef. Seal bag, making sure that all pieces of beef are coated with marinade. Refrigerate 30 - 60 minutes, but no longer. Bring remaining mixture to boil in sauce pan over high heat. In a small bowl, combine 3 teaspoons cornstarch with the cold water; whisk together until smooth and then whisk into boiling sauce. Simmer sauce, stirring occasionally until thick and translucent, about 1 minute. Remove from heat and stir in orange peel and chiles. Set sauce aside.
- FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk remaining 2 teaspoons cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat. Transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack, set over baking sheet; repeat with remaining beef.
- TO FRY THE BEEF: Heat about 3 cups oil in large, deep pan to 350 degrees. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs half-way through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately.
Nutrition Facts : Calories 824.4, Fat 38.3, SaturatedFat 15.4, Cholesterol 122.5, Sodium 1347.4, Carbohydrate 81.7, Fiber 0.9, Sugar 31.1, Protein 34.8
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
SESAME-ORANGE BEEF
Steps:
- To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
- To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
- In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
- Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
- Transfer to a serving plate, sprinkle with the sesame seeds and serve.
ORANGE-FLAVORED CHICKEN, CHINESE STYLE
This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey, owner/chef John Foy.
Provided by Leslie in Texas
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in small bowl.
- Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
- Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
- Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
- Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
- Heat peanut oil in wok.
- Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
- Remove with slotted spoon and set aside.
- Wipe out wok.
- Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
- Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
- Serve immediately over rice.
Nutrition Facts : Calories 292.3, Fat 16.2, SaturatedFat 2.9, Cholesterol 66.1, Sodium 714.1, Carbohydrate 5.4, Fiber 0.7, Sugar 1, Protein 28.1
CHINESE ORANGE BEEF
Cook a quick meal with this tasty stir-fry, which combines tender steak with a flavourful citrus sauce.
Provided by English_Rose
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the steak in a little cornstarch.
- Heat the vegetable oil in a non-stick frying pan.
- Stir-fry beef strips in small batches for about 2 minutes, until browned. Remove the beef and set aside.
- Add the garlic, orange juice and soy sauce and bring to the boil.
- Return the beef to the pan, add the scallions and heat through.
- Meanwhile, cook the noodles in a large pan of boiling water following packet instructions. Tip into a colander and drain.
- Serve the beef on a bed of piping-hot cooked noodles.
Nutrition Facts : Calories 617.1, Fat 42.4, SaturatedFat 15.6, Cholesterol 166.6, Sodium 131, Carbohydrate 7.6, Fiber 1.2, Sugar 2.9, Protein 48.8
ORANGE-FLAVORED BEEF AND POTATOES
This stick-to-your-ribs dish has never failed me. While it's baking, I can prepare a simple vegetable side dish or salad to complete the meal.-Paula Pelis Marchesi, New York, New York
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the green onions, soy sauce, water, wine or additional water, sugar, 3 teaspoons oil, orange juice, zest, vinegar and ginger. Stir in tapioca and let stand for 15 minutes., Place the beef and potatoes in a greased 11x7-in. baking dish. Pour tapioca mixture over the top. Cover and bake at 350° for 2 hours or until meat is tender.
Nutrition Facts : Calories 271 calories, Fat 11g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 512mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
SZECHUAN ORANGE BEEF (STIR-FRY)
Make and share this Szechuan Orange Beef (Stir-Fry) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 48m
Yield 5 serving(s)
Number Of Ingredients 16
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.
ORANGE FLAVORED FUDGE
A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.
Provided by sal
Categories Dessert Recipes Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time 2h16m
Yield 36
Number Of Ingredients 8
Steps:
- In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
- Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
- Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.
Nutrition Facts : Calories 115 calories, Carbohydrate 14.4 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 27.2 mg, Sugar 12.8 g
BEEF ORANGE STIR-FRY
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 396mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ORANGE-FLAVORED BEEF AND SNOW PEA STIR-FRY WITH NOODLES
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
- In a kettle of salted boiling water cook noodles until tender and drain well.
- While noodles are cooking, in a heavy skillet measuring about 10 inches across top heat 1 tablespoon of oil over moderately high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, about 45 seconds, and transfer to bowl. Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, gingerroot, and snow peas 30 seconds. Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl and salt and pepper to taste. In a large bowl toss beef mixture with noodles.
SZECHUAN CRISPY ORANGE BEEF
Make and share this Szechuan Crispy Orange Beef recipe from Food.com.
Provided by jan007
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
- Cut pieces into thin strips.
- Dry slightly in microwave oven.
- Slice the orange for garnish.
- Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
- Coat the meat completely with cornstarch and set aside.
- Combine dried orange peel in a small dish with hot pepper.
- Cut onion and combine in another small dish with water chestnuts.
- Mince garlic and green onion.
- SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
- Put a metal strainer over a large saucepan in kitchen sink.
- Heat wok for two minutes over highest heat.
- Add oil and heat until it is very hot.
- Add beef, stir to break it up.
- Fry for 2 to 3 minutes, til the outside is crispy.
- Transfer to strainer in sink and pour oil and beef into it.
- Place empty wok back on high heat, add garlic and green onion.
- Add hot pepper and orange peel, Stir briefly.
- Add onion and water chestnuts and stir 30 seconds.
- Add sauce and stir well to coat.
- Let mixture boil until it thickens slightly.
- Add hot beef and then sesame oil.
- Put on serving plate and garnish plate with orange slices.
- Serve with rice.
ORANGE-FLAVORED SUGAR
This is a budget-friendly flavored sugar. I use it for all my baking, whether it's cupcakes, cookies, or cake. It keeps for up to 4 weeks in the fridge.
Provided by Gehma
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 20.7 g, Fiber 0.1 g, Protein 0.1 g, Sugar 20.5 g
ORANGE PEEL BEEF
I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.
Provided by Dianemwj
Categories World Cuisine Recipes Asian Chinese
Time 1h31m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 7.5 g, Cholesterol 39 mg, Fat 7.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 2.1 g, Sodium 326.3 mg, Sugar 4.5 g
More about "orange flavored beef recipes"
ORANGE BEEF - CRISPY ORANGE BEEF RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
4.6/5 (21)Total Time 55 minsCategory Main CourseCalories 363 per serving
- Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 30 minutes.
- Use a vegetable peeler to peel the orange zest from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part.
CLASSIC ORANGE BEEF RECIPE - RACHEL SOSZYNSKI | FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 20 minsServings 4
- In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.
- In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
- Add the egg white to the meat and toss to coat. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated. Let stand for 10 minutes. Meanwhile, in a wok, bring the peanut oil to 375° over moderately high heat.
- Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch. Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
ORANGE-FLAVORED BEEF STIR-FRY | RECIPES WIKI | FANDOM
From recipes.fandom.com
WHAT IS ORANGE BEEF? (WITH PICTURES) - FOOD NEWS
From foodnewsnews.com
ORANGE FLAVOR BEEF RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ASIAN ORANGE BEEF JERKY RECIPE - AMAZINGFOODMADEEASY.COM
From amazingfoodmadeeasy.com
ORANGE FLAVORED BEER RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
150 BEST ORANGE FLAVORED FOOD AND DRINK IDEAS IN 2022 ...
From pinterest.com
ORANGE-FLAVORED BEEF - COOK'S ILLUSTRATED
From cooksillustrated.com
ORANGE FLAVORED BEEF AND POTATOES RECIPE
From crecipe.com
CRISPY ORANGE BEEF - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BEIGNETS WITH ORANGE-FLAVORED SUGAR FOR MARDI GRAS ...
From rachaelrayshow.com
EASY ORANGE-THYME BEEF STEW | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
IFOOD.TV
From ifood.tv
ORANGE FLAVOR BEEF RECOMMENDATIONS - RESTAURANTS ...
From chowhound.com
THE HIRSHON HUNAN CRISPY ORANGE BEEF - THE FOOD DICTATOR
From thefooddictator.com
ORANGE BEEF WITH BOK CHOY & SCALLION RICE - BLUE APRON
From blueapron.com
ASTRAY RECIPES: KEITH VONG'S ORANGE-FLAVORED BEEF
From astray.com
ORANGE BEEF - THE WOKS OF LIFE
From thewoksoflife.com
ORANGE-FLAVORED BEEF | COOK'S ILLUSTRATED
ORANGE-FLAVORED BEEF AND POTATOES RECIPE
From crecipe.com
ORANGE BEEF - LOW-CARB CHINESE FOOD RECIPE - SIMPLY SO HEALTHY
From simplysohealthy.com
ORANGE GROUND BEEF - MY HEART BEETS
From myheartbeets.com
ORANGE-FLAVORED BEEF AND POTATOES
From crecipe.com
ORANGE FLAVORED BEEF - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
QUICK AND EASY CHINESE ORANGE BEEF - OUR BEST BITES
From ourbestbites.com
OLD PEKING - OAKTON | ORANGE FLAVORED BEEF | ALL MENU ...
From oldpekingoakton.com
ORANGE FLAVORED ALCOHOL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
11 ORANGE CAKE RECIPES FOR CITRUS LOVERS | ALLRECIPES
From allrecipes.com
You'll also love