Spicy Orange Beef With Vegetables Recipes

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SPICY ORANGE BEEF



Spicy Orange Beef image

When I first started out cooking, I did a lot of stir-frying. Although my menu has expanded, I still enjoy cooking and eating stir-fries. Oranges, ginger and pepper flakes give this dish a very distinctive flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1/4 cup thawed orange juice concentrate
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 tablespoon finely grated orange zest
1 teaspoon sugar
5 tablespoons vegetable oil, divided
2 garlic cloves, minced
4 cups fresh broccoli florets
12 green onions with tops, cut into 1-inch pieces
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 pound beef top sirloin steak, cut into thin strips
3 medium oranges, sectioned
Hot cooked rice

Steps:

  • In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saute garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove vegetables and keep warm. , Heat remaining oil in skillet; add beef. Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Return vegetables to pan. Add oranges and heat through. Serve over rice.

Nutrition Facts : Calories 285 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 510mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 18g protein.

SPICY ORANGE BEEF & BROCCOLI STIR-FRY



Spicy Orange Beef & Broccoli Stir-Fry image

With fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it's ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice.

Provided by EatingWell Test Kitchen

Categories     Healthy Sirloin Steak Recipes

Time 30m

Number Of Ingredients 14

3 oranges
3 tablespoons reduced-sodium soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 tablespoon cornstarch
½ teaspoon sugar
3 teaspoons peanut oil, or canola oil, divided
1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
6-8 small dried red chiles
2 pounds broccoli, cut into small florets (6 cups)
⅓ cup water
1 red bell pepper, seeded and sliced
½ cup sliced scallion greens

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.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 26.8 g, Cholesterol 39.5 mg, Fat 6.1 g, Fiber 5.8 g, Protein 21.1 g, SaturatedFat 1.6 g, Sodium 343.1 mg, Sugar 12 g

SPICY ORANGE BEEF



Spicy Orange Beef image

Provided by Food Network

Categories     main-dish

Yield Yield: 8 servings

Number Of Ingredients 6

2 pounds beef top round
2 small onions
2 tablespoons cooking oil
1/2 can orange juice concentrate
2 cubes beef bouillon
1/2 teaspoon hot red pepper flakes

Steps:

  • Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.

CRISPY ORANGE BEEF



Crispy Orange Beef image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds flank steak, cut in 1-inch strips
Salt and pepper
1/2 cup cornstarch
Vegetable oil, for frying
1 package thin rice noodles
Frisee lettuce, to serve
1 tablespoon canola oil
1 teaspoon minced garlic
1/2 cup orange marmalade
1 cup low-sodium beef broth
1 teaspoon low-sodium soy sauce
10 small dried Thai chiles
2 teaspoons cornstarch

Steps:

  • Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.
  • Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes. Take out noodles and then, working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.
  • For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.
  • Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and then the beef. Pour sauce over beef and serve.

WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES



Ww 5 Points - Spicy Orange Beef With Vegetables image

Make and share this Ww 5 Points - Spicy Orange Beef With Vegetables recipe from Food.com.

Provided by mariposa13

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb beef top round steak, trimmed of all visible fat, cut into thin strips
2 tablespoons cornstarch
2 teaspoons grated orange rind
1/2 cup low sodium beef broth
1/4 cup orange juice
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
1 1/2 teaspoons chili-garlic sauce or 1/4 teaspoon crushed red pepper flakes
4 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
1/4 lb green beans, halved crosswise
1 red bell pepper, seeded and cut into thin strips
1 carrot, cut into thin strips (matchstick size)

Steps:

  • Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
  • Toss well to coat and set aside.
  • Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
  • Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
  • Add 2 tsp oil, then add beef.
  • Stir-fry until cooked through.
  • Transfer to a plate.
  • Add remaining 2 tsp oil, then add the ginger.
  • Stir-fry until fragrant.
  • Add the green beans, bell pepper, and carrot.
  • Stirfry until crisp-tender.
  • Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
  • Add the beef and cook until hot.
  • 5 Points for 1 cup.

Nutrition Facts : Calories 257.9, Fat 13.2, SaturatedFat 3.6, Cholesterol 51.9, Sodium 356.1, Carbohydrate 15, Fiber 2.3, Sugar 7, Protein 19.9

BEEF ORANGE STIR-FRY



Beef Orange Stir-Fry image

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

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked rice

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 VEGETABLE BEEF STIR-FRY



Orange Vegetable Beef Stir-Fry image

Cauliflower, carrot, and peppers are stir-fried with beef in a zesty and sweet orange sauce for this easy dish.

Provided by lkb

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 15

12 ounces boneless beef top sirloin steak
2 oranges, zested and juiced, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons olive oil, divided
1 small head purple cauliflower, cut into florets
2 red bell peppers, thinly sliced into bite-sized strips
1 carrot, peeled and thinly sliced diagonally
3 tablespoons grated fresh ginger root
1 ½ tablespoons minced garlic
½ teaspoon salt
2 cups steamed cauliflower rice
4 green onions, sliced diagonally
1 pinch crushed red pepper, or to taste

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.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 24.9 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 7 g, Protein 20.5 g, SaturatedFat 2.9 g, Sodium 651.9 mg, Sugar 11 g

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF



Fresh Vegetable Stir-Fry with Peppery Orange Beef image

Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!

Provided by BRITTANYDEAR

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 8

Number Of Ingredients 21

2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 ½ tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
½ head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
½ cup beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  • Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  • Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  • Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g

ORANGE BEEF



Orange Beef image

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

1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste

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

SPICED ROAST BEEF AND VEGETABLES



Spiced Roast Beef and Vegetables image

Categories     Beef     Potato     Vegetable     Roast     Carrot     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks
8 medium carrots, peeled, cut diagonally into 2-inch lengths
4 tablespoons extra-virgin olive oil
1 3- to 3 1/4-pound beef eye of round roast
1 garlic clove, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
  • Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
  • Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
  • Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
  • Surround roast with vegetables. Cut roast into thin slices and serve.

GRILLED BEEF BLADE STEAKS AND BELL PEPPERS WITH SPICY ORANGE MARINADE



Grilled Beef Blade Steaks and Bell Peppers with Spicy Orange Marinade image

Categories     Beef     Marinate     Backyard BBQ     Orange     Steak     Bell Pepper     Summer     Grill     Grill/Barbecue     Soy Sauce     Gourmet

Yield Serves 6

Number Of Ingredients 10

six 1-inch-thick boneless beef blade steaks, pierced all over on both sides with a fork
2 large red bell peppers, quartered
the zest from 2 navel oranges, removed with a vegetable peeler
1 cup fresh orange juice
1/3 cup vegetable oil
2 garlic cloves
1 tablespoon soy sauce
1 teaspoon dried hot red pepper flakes
1 tablespoon cider vinegar
1/2 teaspoon salt

Steps:

  • In a large shallow dish arrange the blade steaks in one layer and add the bell peppers. In a blender blend together the orange zest, the orange juice, the oil, the garlic, the soy sauce, the red pepper flakes, the vinegar, and the salt until the marinade is smooth, pour the marinade over the steaks and peppers, coating them thoroughly, and let the mixture marinate, covered and chilled, overnight.
  • Grill the steaks and the peppers, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes on each side for medium-rare steaks, transfer them to a platter, and let the steaks stand for 5 minutes.

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From khinskitchen.com


SLOW COOKER SPICY ORANGE BEEF - MELANIE MAKES
2014-07-15 Instructions. Add steak to slow cooker and sprinkle with garlic, red pepper flakes and orange zest. Pour orange juice, soy sauce and sesame oil over steak. Cook on LOW 6-8 hours. Stir in green onions and whisk in cornstarch. Cook on HIGH 30 minutes with lid removed until sauce is thickened.
From melaniemakes.com


CRISPY ORANGE BEEF - DINNER, THEN DESSERT
2017-10-18 Heat the oil on medium-high heat and cook the steak strips for 45 seconds on each side. Remove to a plate and cook in batches. Drain most of the oil, leaving just a tablespoon. Add in the ginger and garlic and cook for 30 seconds. Add in the sugar, vinegar, orange juice and zest and stir. Add the beef back in and toss.
From dinnerthendessert.com


CRISPY BEEF WITH SPICY ORANGE SAUCE | RECIPE - KOSHER.COM
Add soy sauce to the meat and mix. Toss with cornstarch. Lay the steak out in a flat container or a baking pan and freeze for about 45 minutes. (This keeps the meat from sticking together .) Heat oil in a large saucepan for frying. (Do not use a skillet, or it will splatter everywhere) Fry the meat in batches, about one third at a time, for two ...
From kosher.com


CHINESE SPICY ORANGE BEEF STIR FRY - SKINNY KITCHEN SECRETS
2018-07-17 Stir to ensure the cornflour is dissolved into the liquid. Pop the sauce to one side. Next, take a large frying pan or wok, spray with 1kal and add the frying steak. Season with salt and pepper and fry for 5-6 minutes until browned (or cooked to your liking). Remove the beef from the pan and pop on a plate to one side.
From skinnykitchensecrets.com


SPICED BEEF WITH VEGETABLES RECIPE | EATINGWELL
Instructions Checklist. Step 1. Place carrots and onion in a 4- to 5-quart slow cooker. Combine tomatoes, coriander, cardamom, ginger, turmeric, salt, ground pepper, and cayenne pepper in a small bowl. Place beef over the vegetables in the slow cooker. Pour the tomato mixture over. Top with Brussels sprouts. Advertisement.
From eatingwell.com


ORANGE BEEF - CRISPY ORANGE BEEF RECIPE - FIFTEEN SPATULAS
2018-08-19 Heat a large skillet over medium heat, and add a tablespoon of vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds until aromatic. Add the …
From fifteenspatulas.com


CRISPY ORANGE BEEF RECIPE - GOODCOOK
Zest of 1 orange. 2 cups broccoli florets. sticky rice (if desired) Directions. Sprinkle sirloin with salt. Toss with cornstarch until well coated. In a Good Cook 9" Cast Iron Pan, heat coconut oil over high heat. Once the oil is hot, cook 6-8 strips at a time, until golden brown. Transfer to a paper-towel-lined plate.
From goodcook.com


CHINESE SZECHUAN BEEF RECIPE - THERESCIPES.INFO
Spicy Szechuan Sauce. Here are a number of highest rated Spicy Szechuan Sauce pictures on internet. We identified it from well-behaved source. Its submitted by doling out in the best field. We acknowledge this nice of Spicy Szechuan Sauce graphic could possibly be the most trending topic in imitation of we ration it in google pro or facebook.
From therecipes.info


CRISPY ORANGE BEEF - NICKY'S KITCHEN SANCTUARY
2018-05-22 Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken. Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.
From kitchensanctuary.com


RECIPE: SWEET & SPICY ORANGE BEEF WITH SESAME OIL, WONTON …
Cut the green beans into 1-inch pieces. Roughly chop the peanuts. In a bowl, combine the orange marmalade, soy glaze, vinegar, sesame oil, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Pat the beef dry with paper towels and place in a bowl.
From blueapron.com


ORANGE BEEF - THE DARING GOURMET
2020-03-12 Orange Beef Recipe. You don’t have to order takeout any more to enjoy Orange Beef. This Orange Beef recipe is ready in 20 minutes and rivals anything you’ll buy at our local Chinese takeout. The sauce is a delicious balance of sweet, savory and spicy, features tender beef and crisp vegetables, and pairs great with either noodles or steamed ...
From daringgourmet.com


SPICY ORANGE BEEF OR CHICKEN - RECIPE | COOKS.COM
In wok or large skillet, heat corn oil over medium high heat. Stir fry meat 3 minutes, or until browned. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together corn starch, broth, soy sauce, sherry, marmalade and pepper. Stir mixture into meat. Stirring constantly, bring to boil over medium heat and boil 1 minute.
From cooks.com


ORANGE BEEF - THE WOKS OF LIFE
2022-01-02 Orange Beef Recipe Instructions. 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.
From thewoksoflife.com


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