Roast Beef With Orange And Thyme Recipes

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:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
• Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
• Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

Steps:

• Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
• Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
• Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.

Steps:

• Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
• Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

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:

• Pat roast dry and rub all over with 1 tsp. salt; set aside.
• Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
• Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
• Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
• Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
• Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.