Spicy Orange Beef Broccoli Stir Fry Recipes

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.

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.

SPICY ORANGE BEEF & BROCCOLI STIR-FRY

Steps:

• With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
• Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
• Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
• Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.

ORANGE BEEF STIR FRY

Steps:

• Combine orange juice, vinegar, soy sauce, brown sugar and ginger and set aside.
• Toss beef strips with cornstarch and season with salt and pepper. Set aside.
• In a large skillet, combine broccoli with water.Bring to a boil and partially cover skillet with lid, steaming broccoli until crisp-tender, about 4-6 minutes. Transfer to plate.
• Wipe skillet out with papertowel and then heat 1 T of oil over high heat.
• When pan is very hot, add half of the beef.
• Cook until browned, 2-4 minutes. Remove with slotted spoon to plate with broccoli and cook other half of beef.
• When second batch of beef is done, return the first batch and the broccoli back to skillet.
• Add orange juice mixture and bell pepper.
• Continue cooking over high heat until sauce thickens, about 2-4 minutes.
• Serve over 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.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

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.