ORANGE GINGER GARLIC BEEF
Orange Ginger Garlic Beef is a quick take-out inspired dish which packs a punch of flavour while using just a few fresh ingredients. The cooked beef is tossed in a thick, sweet sauce made with molasses and orange zest. It's absolutely delicious!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a large skillet or Dutch oven, over medium-high heat, add two tablespoons of vegetable oil.
- Dust each piece of beef in the corn starch and pan fry for two minutes per side. Do not overcrowd the pan. Keep the beef in a single layer. Once done, remove to a plate and fry the next batch. You might need to add a tablespoon of vegetable oil to the pan after each batch. Set the beef aside when all fried. This will take about 30 minutes from start to finish.
- In the meantime, whisk together the cornstarch, orange juice, orange zest, molasses, rice vinegar, soy sauce, garlic, and ginger.
- Do not clean the skillet. Pour the juice mixture into the hot skillet and use a wooden spoon to scrape the stuck on beef bits off the bottom of the pan. This process is referred to de-glazing and is often done using wine, but acidic juice works very well. This will take about one minute.
- The sauce will begin to thicken. Reduce the heat to medium, add the sesame seeds and add the beef back to the pan. Toss to coat. Allow to cook for 3 minutes.
- Add the green onions. Toss and cook for 2 more minutes.
- Serve immediately. Use fresh chopped green onions and more sesame seeds for garnish.
Nutrition Facts : Calories 342 kcal, Carbohydrate 18 g, Protein 26 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 320 mg, Sugar 7 g, ServingSize 1 serving
ORANGE GINGER BEEF STIR-FRY
This complete Asian meal has a taste the whole family will love. Toasted sesame seed provides a nutty flavor and assorted vegetables add color, crunch and nutrients.
Provided by McCormick
Yield 4
Number Of Ingredients 11
Steps:
- Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
- Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.
- Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.
Nutrition Facts : Calories 265 Calories
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
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
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
ORANGE-GINGER BEEF STIR-FRY
Search your cupboards for orange marmalade and ground ginger. It's likely that everything you need to make this tasty Orange-Ginger Beef Stir-Fry right in your freezer and pantry.
Provided by My Food and Family
Categories Home
Time 21m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Toss meat with cornstarch in medium bowl. Add marmalade and ginger; stir until well blended.
- Heat oil in large nonstick skillet on medium-high heat. Add meat mixture; stir-fry 4 to 5 min. or until meat is done. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
- Serve over rice; top with nuts.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g
GINGER BEEF STIR-FRY
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
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.
GRILLED ORANGE GINGER BEEF
Versatile and zingy... can be made hotter to indulge fiery appetites, and leftovers are yummy on oriental noodle salads. Not a no-no for the calorie counter... simply cut down on the garnishes and sauce served.
Provided by Vicki Q
Categories Steak
Time 35m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Pierce meat all over with fork or tenderizer.
- Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
- Marinate overnight.
- Drain off and reserve marinade.
- Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
- Remove meat from grill and place on covered platter to rest for 5 minutes.
- Bring reserved marinade to a boil for 3 minutes.
- Stir in 1/2 tablespoon cornstarch and simmer until thickened.
- Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
- Serve with rice.
Nutrition Facts : Calories 741.2, Fat 49.7, SaturatedFat 18.7, Cholesterol 156.5, Sodium 2437.3, Carbohydrate 23, Fiber 1.8, Sugar 18.4, Protein 49.9
SZECHUAN ORANGE-GINGER BEEF RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- With vegetable peeler, remove 3 (4-inch) strips zest from one of the oranges; thinly slice strips on diagonal. With knife, remove peel and pith from both oranges. Holding orange over small bowl to catch juice, cut along either side of each membrane to release orange sections, allowing juice to fall into bowl. Repeat. Whisk together 1/3 cup of broth, the orange juice, soy sauce, cornstarch, and pepper flakes in small bowl until blended. Heat wok or large deep nonstick skillet over medium-high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to plate. Add beans, bell pepper, orange zest, and remaining 1/2 cup broth to wok. Cook, covered, 2 minutes. Uncover and add scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Re-whisk cornstarch mixture. Return beef to wok along with orange sections and cornstarch mixture. Stir-fry until sauce bubbles and thickens, about I minute. Serve with rice. PER SERVING 1 1/2 cups orange beef and % cup rice): 400 Cal, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 56 mg Choi, 538 mg Sod, 46 g Carb, 9 g Sugar, 7 g Fib, 33 g Prot, 102 mg Calc.
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-GINGER BEEF KABOBS
Add a sweet and spicy twist to broiled kabobs made using beef sirloin steaks - easy dinner recipe for two!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 2
Number Of Ingredients 5
Steps:
- In small glass or plastic bowl, mix all ingredients except beef. Stir in beef. Cover; refrigerate at least 2 hours to marinate but no longer than 8 hours, stirring occasionally.
- Set oven control to broil. Remove beef from marinade; reserve marinade. On each of 2 (11-inch) metal skewers, thread beef cubes, leaving 1/4 inch space between each cube. Place on rack in broiler pan.
- Broil with tops about 5 inches from heat 4 minutes. Turn; brush with reserved marinade. Broil 3 to 5 minutes longer or until brown and medium doneness.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 20 g, TransFat 0 g
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