Dad S Fantastic Orange Beef Stir Fry Recipes

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BEEF ORANGE STIR-FRY



Beef Orange Stir-Fry image

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

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked 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.

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 BEEF STIR FRY



Orange Beef Stir Fry image

Found this in a magazine and made a few changes to better suit my family. It's great for left over steak or for a quick week night meal. The original recipe called for coating the steak strips with a tablespoon of cornstarch. I skip this because I don't like the way it affects the texture of the meat but it does make for a nice thickened sauce so you may want to try it. You could also use cornstarch in the actual sauce to thicken it. Also, feel free to add onions or mushrooms or any other veggies you prefer.

Provided by little_wing

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked bulgur or 2 cups brown rice
1/4 cup orange juice
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon light brown sugar
1/2 tablespoon fresh minced ginger
1 lb round steak, cut into strips
12 ounces broccoli florets
2 tablespoons canola oil
1 red bell pepper, cut into strips
salt and pepper

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.

Nutrition Facts : Calories 508.2, Fat 12.8, SaturatedFat 2.2, Cholesterol 64.6, Sodium 349.7, Carbohydrate 65.2, Fiber 13.5, Sugar 6.2, Protein 38.1

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons cornstarch, divided
2 tablespoons water
1/4 teaspoon salt
1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips
1 cup beef broth
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons grated orange zest
6 teaspoons canola oil, divided
2 medium carrots, diagonally cut into thin slices
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, optional
Hot cooked rice

Steps:

  • Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.

SZECHUAN ORANGE BEEF (STIR-FRY)



Szechuan Orange Beef (Stir-Fry) image

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

1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
2 fluid ounces peanut oil
2 dried red chili peppers, cut in half lengthwise
1 tablespoon dark soy sauce
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
1 1/2 tablespoons gingerroot, finely chopped
2 teaspoons cornstarch
2 teaspoons sesame oil
1/2 cup orange juice
1 tablespoon dried orange peel, soaked and coarsely chopped
1/4 teaspoon szechuan peppercorns, roasted and finely ground
2 tablespoons dark soy sauce
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon sesame oil
3 garlic cloves, minced

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.

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF



Fresh Vegetable Stir-Fry with Peppery Orange Beef image

Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!

Provided by BRITTANYDEAR

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 8

Number Of Ingredients 21

2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 ½ tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
½ head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
½ cup beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  • Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  • Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  • Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g

BEEF AND ORANGE STIR-FRY



Beef and Orange Stir-Fry image

This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 7

3 oranges
2 cloves garlic, minced
2 tablespoons soy sauce
1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
1 tablespoon cornstarch
1 to 2 tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths

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.

SPICY, CRISPY, ORANGE BEEF



Spicy, Crispy, Orange Beef image

This dish is great for Chinese New Year, or any day when you want to swap out your takeout for a tastier, at-home version that is sure to impress!

Provided by Morgan

Categories     Main

Time 20m

Number Of Ingredients 15

1 pound sirloin steak, cut into thin strips
1/4 cup cornstarch, divided
salt, to taste
1 to 1 1/2 cups peanut oil, for frying
1/3 cup fresh orange juice
1/4 cup seasoned rice wine vinegar
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 tablespoons hot chili sauce (like sriracha)
1 tablespoon brown sugar
2 cloves garlic, minced
1/2 teaspoon ginger, minced
3 green onions, green part only, chopped, to garnish
Birds eye chilis or other red chilis, chopped, to garnish
Fresh orange zest, to garnish

Steps:

  • Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
  • In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
  • Heat the peanut oil in a wok over medium-high heat.
  • In small batches, fry the steak in the oil until golden brown.
  • Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
  • Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn't seem to be thickening on its own.
  • Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.

SESAME-ORANGE BEEF AND VEGGIE STIR-FRY



Sesame-Orange Beef and Veggie Stir-Fry image

This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.

Provided by pkkilleen

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 19

3 oranges
¾ cup water
½ cup long-grain brown rice
¼ cup low-sodium beef broth
2 tablespoons low-sodium soy sauce
2 tablespoons chili-garlic sauce
2 tablespoons low-sugar marmalade
1 teaspoon toasted sesame oil
¼ teaspoon salt
1 tablespoon cornstarch
cooking spray
¾ pound beef shoulder tender, cut into bite-size strips
2 teaspoons vegetable oil
1 carrot, julienned into 2-inch pieces
6 green onions, bias-sliced into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame seeds

Steps:

  • Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
  • Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
  • Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
  • Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g

BEIJING BEEF



Beijing Beef image

We are making another CLASSIC recipe that hits the spot every single time! Beijing Beef is one of my go-to orders whenever I order Chinese Takeout. Beijing Beef with a side of chow mein is the perfect combination that is super easy to make at home. With a few simple tips, I promise you will get tender Beef guaranteed every single time! Make this restaurant-quality Beijing Beef for the perfect weeknight dinner.

Provided by Tiffany

Categories     Main Course     Side Dish

Time 35m

Number Of Ingredients 16

1.5 pounds of Beef Steak of your choice (cut into thin slices)
Salt and Pepper to Season
3 tbsp of Chinese Cooking Wine (optional)
1.5 tbsp of Corn Starch
1 tsp of Baking Soda
1 Egg White
3 tbsp of Oyster Sauce
2 tbsp of Soy Sauce
2 tbsp of Sugar
2.5 tbsp of Ketchup
1.5 tbsp of Rice Vinegar
1 tsp of Black Pepper
½ Onion (roughly chopped)
4 cloves of Garlic (minced)
1 red bell pepper (cut into 1")
1 tbsp of sliced ginger

Steps:

  • Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for at least 10 minutes.
  • Mix oyster sauce, soy sauce, black pepper, ketchup, rice vinegar, and sugar separately.
  • In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the meat is brown, set aside.
  • In a pan, drizzle in oil and turn the heat to medium-high.
  • Statue together garlic, onion, sliced ginger, and red pepper for 2-3 minutes.
  • Add in the sauce and mix for 30 seconds - 1 minute.
  • Add back in the beef and saute together on high heat for 1 - 2 minutes.

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