ORANGE BEEF TERIYAKI
This is my favorite anytime stir-fry. When my family comes to visit me, it satisfies them fast. Plus, it's special enough to serve at patio parties with family and friends.-Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside., In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve with rice. Garnish with green onions and curls if desired.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1277mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein.
ORANGE TERIYAKI BEEF ROAST
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce., Close oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours., Preheat oven to 325°F. Cut six 1/2-inch slits in top of oven bag. Tuck ends of bag in pan., Bake 35 to 45 minutes or until meat thermometer reads 145°F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with sliced green onions.
Nutrition Facts :
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
ORANGE TERIYAKI BEEF STEW
Make and share this Orange Teriyaki Beef Stew recipe from Food.com.
Provided by pkquilter
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss beef with five-spice powder and salt. Heat oil in a 4-quart dutch oven over medium high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate.
- Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in garlic, ginger and crushed red pepper and cook 1 minute. Add broth, orange juice and teriyaki sauce; bring to a boil, scraping pan bottom. Return beef to pan, cover and simmer over low heat 45-60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges and serve.
Nutrition Facts : Calories 310, Fat 11.9, SaturatedFat 4.3, Cholesterol 99.8, Sodium 1275.6, Carbohydrate 16.9, Fiber 2, Sugar 11.9, Protein 35.6
ORANGE TERIYAKI BEEF ROAST
Make and share this Orange Teriyaki Beef Roast recipe from Food.com.
Provided by looneytunesfan
Categories Oranges
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
- ADD orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze oven bag to blend in flour. Add beef to oven bag. Turn oven bag to coat beef with sauce.
- CLOSE oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours.
- PREHEAT oven to 325°F Cut six 1/2-inch slits in top of oven bag.
- BAKE 35 to 45 minutes or until meat thermometer reads 145° F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with chopped green onions.
BEEF STEW WITH ORANGE AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
- Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
- Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 853 milligrams, Sugar 4 grams, TransFat 0 grams
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