Ww 5 Points Spicy Orange Beef With Vegetables Recipes

SPICY ORANGE BEEF WITH VEGETABLES

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.
• Stir fry 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.

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF

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.

SPICY ORANGE BEEF

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.

SPICY ORANGE BEEF

Steps:

• Combine the beef, 1 tbsp.
• of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside.
• Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved.
• Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.
• Heat the oil in a large nonstick skillet over medium high heat.
• Add the beef and cook, stirring, 1 minute.
• Add the ginger and green beans and cook, stirring, 2 to 3 minutes, or until the beans are crisp-tender.
• Stir the reserved sauce and pour it into the skillet.
• Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy.

SPICY ORANGE BEEF

Steps:

• heat oil in a dutch oven.
• add chiles, garlic and orange rind, saute 5 minutes.
• add carrots and beef, saute 1 minute.
• add water, broth, honey and liqueur.
• bring to a boil, cover, lower heat to simmer.
• cook 1 hr& 15 minutes until beef is tender.
• combine water and cornstarch, stir into beef, bring to a boil and cook until sauce thickens, 1 minute.
• serve over rice.

SPICY ORANGE BEEF

Steps:

• In a large bowl, whisk together cornstarch and salt.
• Add beef; toss to coat. Shake off any excess.
• In a large skillet, heat 3 tablespoons oil over medium-high heat.
• Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander.
• Wipe any browned bits from skillet, and repeat using remaining 3 tablespoons vegetable oil and second batch of beef. Wipe out skillet.
• Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat.
• Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes.
• Reduce heat to medium and stir in beef to coat with orange sauce.
• Heat through, 2 minutes.
• Serve beef and sauce over rice.