ORANGE BEEF
This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.
Provided by Bill
Categories Beef
Time 1h40m
Number Of Ingredients 27
Steps:
- First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (5-7cm) pieces, between ⅛- to ¼-inch (about 0.5cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour.
- Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.
Nutrition Facts : Calories 306 kcal, Carbohydrate 24 g, Protein 21 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1221 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
FLANK STEAK WITH ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
- Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
- Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
- Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams
ORANGE-MARINATED FLANK STEAK
Here's the recipe to turn to when you want to spend your time with your family or friends, not in the kitchen. Just refrigerate lean flank steak in a lively orange marinade for up to 48 hours, then quickly grill indoors or out.
Yield serves 4, 3 ounces beef and 1 tablespoon sauce per serving
Number Of Ingredients 9
Steps:
- In a medium glass dish, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes until the sugar is dissolved. Add the steak, turning to coat. Cover and refrigerate for 8 to 48 hours, turning occasionally.
- Remove the steak from the dish, reserving the marinade.
- Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the desired doneness. Transfer to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.
- Meanwhile, in a medium nonstick skillet, bring the marinade to a boil over medium-high heat. Boil for 3 minutes, or until reduced to 1/4 cup. Drizzle over the steak.
- (Per Serving)
- Calories: 209
- Total Fat: 6.5g
- Saturated: 3.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 48mg
- Sodium: 244mg
- Carbohydrates: 11g
- Fiber: 0g
- Sugars: 10g
- Protein: 24g
- Dietary Exchanges
- 1/2 Carbohydrate
- 3 Lean Meat
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.
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
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
ORANGE-GLAZED FLANK STEAK
My friend call this her "go to" recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site.
Provided by Kitchen Witch Steph
Categories Steak
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.
- Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.
- Bring the steaks to room temperature.
- Prepare coals for grilling or preheat the broiler.
- Drain the steaks, reserving the marinade.
- Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.
- Remove from the heat and let cool. (There should be about 1 cup of glaze.).
- Brush the glaze on both sides of the steaks.
- Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.
- Turn and grill or broil 5 minutes longer for medium-rare steaks.
- Let the meat rest for 5 minutes before carving.
- Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.
- Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.
- Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.
Nutrition Facts : Calories 671.5, Fat 29.7, SaturatedFat 11.1, Cholesterol 205.6, Sodium 842.3, Carbohydrate 28.5, Fiber 0.4, Sugar 25.6, Protein 65.8
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
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