Orange Pepper Steak Recipes

ORANGE PEPPER STEAK

Steps:

• Mix dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use.
• Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.
• Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil, 2 to 3 inches from heat source, 8 min. on each side for medium doneness (160°F). Cut steak into 8 pieces. Serve with reserved 1/4 cup dressing mixture.

ORANGE-PEPPER BEEF STEAKS

Steps:

• Preheat broiler.
• Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
• Sprinkle the pepper over both sides of the meat, pressing in slightly.
• Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.

ORANGE FLANK STEAK

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.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

MARIA'S PEPPER STEAK

Steps:

• Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
• Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

PRESSURE COOKER ORANGE PEPPER STEAK RECIPE - (4.3/5)

Steps:

• Put sesame and vegetable oil in cooker, heat on high or brown setting with lid off. Mix salt and pepper in flour and generously coat beef strips, put in cooker and lightly brown on all sides. Add remaining ingredients EXCEPT for onions and peppers, secure lid and cook on HIGH for 8 minutes Perform quick release, remove lid and add onions and peppers. Secure lid back on and cook on HIGH for 4 minutes. Perform quick release, serve over rice or noodles

ORANGE GLAZED PORK STEAKS

Steps:

• Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
• Preheat a pan on the stove (I recommend cast-iron) on medium heat.
• Remove the pan from the heat to set the steaks in the pan.
• Pour the marinade over top of the steaks.
• Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
• Serve and enjoy! Can be doubled in a large enough pan.

BRAISED CUBE STEAKS WITH ORANGE

Steps:

• Pat steaks dry between paper towels and season with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown steaks. Transfer steaks with tongs to a plate and in drippings remaining in skillet cook onion over moderate heat, stirring, until softened. Stir in zest and garlic and cook until fragrant, about 30 seconds. Add broth, soy sauce, and steaks and simmer, uncovered, until steaks are tender, about 5 minutes.

FISH STEAKS WITH ORANGE SAUCE

Steps:

• Dredge each fish steak on both sides in flour seasoned with salt and pepper. Shake off excess.
• Heat the oil in a skillet large enough to hold the steaks in one layer without crowding. Crush the garlic and add it. Add the fish steaks and cook on one side until nicely browned, about two to three minutes. Turn the pieces and cook about two to three minutes or until the steaks are cooked through.
• Transfer the steaks to a serving dish.
• Combine the orange juice with the vinaigrette and stir. Pour over the fish steaks and let stand at room temperature. Arrange the avocado slices around the fish steaks, spooning the orange juice mixture over the slices.
• Serve with maltaise sauce on the side.

ORANGE BEEF

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.