Orangebeefbroccolistirfry Recipes

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• If desired, place the meat in the freezer until partially frozen for easier slicing. Trim fat and thinly slice meat across the grain into bite-size strips(the thinner the better).
• Toss together meat strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic.
• Cook broccoli in a medium saucepan until crispy tender. Drain and cool.
• Preheat a wok or large skillet over high heat. Add meat mixture to hot wok. Stir-fry for 4-6 minutes or to desired doneness. Add cooked broccoli and heat through.
• Can be served over steamed rice.
• FREEZE AHEAD: Place all ingredients, except broccoli, in a freezer bag and freeze up to 2 months. I usually separate it into 2 bags to make 2 meals since it serves 8.

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.

ORANGE BEEF WITH BROCCOLI STIR-FRY

Steps:

• Make orange sauce by whisking together orange juice, soy sauce, cornstarch, orange zest, oyster sauce and sesame oil in a medium bowl; set aside.
• Prepare rice and keep warm.
• Bring 2/3 cup water to a boil in a wok or large frying pan; add broccoli. Stir to steam cook broccoli until water evaporates. Transfer broccoli to a clean bowl; wipe pan clean with a paper towel and return to high heat.
• Season steak strips with salt and pepper. Add 1-tablespoon canola oil to the pan. Add steak strips (in two batches) and stir-fry just until it no longer looks raw; remove from pan.
• Add remaining oil to the pan followed by bell pepper, garlic, ginger and green onions; stir-fry 2 minutes. Return the steak strips and broccoli to the wok; cook 30 seconds. Add the sauce mixture; cook and stir until sauce thickens. Serve immediately with prepared rice.

CRISPY ORANGE BEEF WITH BROCCOLI

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

ORANGE BEEF & BROCCOLI STIR FRY

Steps:

• In bowl, combine juice, broth, soy sauce, sugar, ginger, garlic and red pepper flakes; add beef, cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat 1 tablespoons oil in a large nonstick skillet over medium-high heat; add vegetables; cook, stirring occasionally, until heated through, about 3 minutes; remove from heat and skillet and set aside.
• Add remaining oil (not the sesame oil) to the skillet; heat one minute.
• Remove beef from bowl, letting excess marinade drip off; reserve marinade.
• Add beef to hot skillet (be careful of splattering) and cook, stirring occasionally, just until cooked through, about 3 minutes; remove from heat and set skillet aside while you do the next step.
• Mix the cornstarch with a little of the reserved marinade until smooth, then mix that with the rest of the reserved marinade; stir into skillet.
• Add vegetables and bring to a boil; cook until sauce is thickened and vegetables are hot, about five minutes.
• Remove from heat; stir in sesame oil and reserved orange segments; serve with rice that has been sprinkled with orange zest and sesame seeds.

ORANGE BEEF STIR-FRY

Steps:

• Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
• In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
• In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
• Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

CRISPY ORANGE BEEF

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.

ORANGE VEGETABLE BEEF STIR-FRY

Steps:

• Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
• Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
• Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
• Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

BEEF ORANGE STIR-FRY

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.