Orange Beef Stir Fry Recipe 465
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 BEEF STIR FRY
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
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
BEEF AND ORANGE STIR FRY
This recipe came from one of my mom's old newspaper clippings, modified just a bit to suit our taste. It's easy to make and delicious!
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the meat into 1/2-inch thick strips. Mince the garlic. Cut the green onions into 1-inch lengths.
- Into a small bowl, finely grate the zest from one orange. Squeeze the juice from that orange into the bowl and add the garlic, soy sauce, and crushed red pepper flakes. Set aside.
- Peel the remaining 2 oranges. Slice them crosswise into 1/2-inch thick slices, then cut each slice in half. Remove any seeds.
- In a medium bowl, toss the meat with the cornstarch until well coated.
- In a large skilled or wok, heat the oil. Add the beef and cook until brown on all sides, 3-5 minutes. Remove the meat from the skillet,.
- Pour the juice mixture into the skillet and boil until syrupy, about 1 minutes.
- Return the beef to the skillet; add the orange slices and onions. Toss until coated and heated through.
- Serve over hot rice.
Nutrition Facts : Calories 791.2, Fat 34.8, SaturatedFat 11.7, Cholesterol 153, Sodium 616.9, Carbohydrate 63.5, Fiber 6.5, Sugar 9.6, Protein 54.2
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