ORANGE-GLAZED STEAK
Orange marmalade, ginger and soy sauce are blended with steak sauce and brushed over juicy grilled steaks for a flavorful glaze.
Provided by My Food and Family
Categories Recipes
Time 26m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
- Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
- Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 21 g
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
GINGER STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 1 serving
Number Of Ingredients 16
Steps:
- For the steak and marinade: Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time).
- For the salad dressing: Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl.
- Heat a grill pan over medium-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly.
- For the salad: In a bowl, toss the salad greens, tomatoes and half of the green onions with about three-quarters of the salad dressing.
- Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve.
ORANGE SPICED HAM STEAK
I turn orange marmalade, mustard and just a hint of ginger into a glaze for ham that comes together super quick but feels exceptional. And that makes it perfect for when I'm entertaining brunch guests! -Connie Moore, Medway, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large greased cast-iron or other heavy skillet, brown ham 3-4 minutes on each side; remove and set aside., In the same skillet, combine remaining ingredients; bring to a boil. Add ham; cook, covered, until heated through, 1-2 minutes.
Nutrition Facts : Calories 188 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 885mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 14g protein.
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
GINGER ORANGE GLAZE
Make and share this Ginger Orange Glaze recipe from Food.com.
Provided by Brookelynne26
Categories < 30 Mins
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.
Nutrition Facts : Calories 826.4, Fat 0.6, SaturatedFat 0.1, Sodium 4048.2, Carbohydrate 209.2, Fiber 1.6, Sugar 196.6, Protein 10.4
ORANGE GLAZED GINGER BEEF
Make and share this Orange Glazed Ginger Beef recipe from Food.com.
Provided by Donna Matthews
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine soy sauce, orange juice concentrate, cornstarch, ginger, and orange peel.
- Stir to dissolve cornstarch.
- Marinate beef strips in this mixture for at least 30 minutes.
- Meanwhile, in large skillet (or wok), cook and stir broccoli and onion in oil until tender-crisp.
- Remove vegetables from skillet.
- Drain beef, reserving marinade.
- In same skillet, over medium-high heat, cook and stir beef for 3 to 4 minutes until browned.
- Remove from skillet.
- Add reserved marinade and broth to skillet, letting boil 5 minutes.
- Add beef and vegetables to sauce.
- Heat through.
- Serve over rice.
ORANGE FLANK STEAK
"This is my favorite steak recipe. When served with a tossed salad and a baked potato, it makes a hearty meal." This easy to prepare recipe has a mild but tasty orange flavor. -Gloria Bisek, Deerwood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Add the beef; turn to coat. Cover and refrigerate for 8 hours or overnight. , Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°). Let stand for 10 minutes. , Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.
Nutrition Facts : Calories 322 calories, Fat 22g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 509mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
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