Asian Orange Beef Food

ORANGE BEEF

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.

ASIAN ORANGE BEEF

Steps:

• Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice the white parts; cut green parts into 1 inch lengths for garnish.
• For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside.
• In a large nonstick skillet or wok coated with cooking spray, stir fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve with rice.
• Garnish with orange peel and remaining onions.
• ENJOY!

ORANGE BEEF

Steps:

• First, prepare the beef: 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.
• Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.

ASIAN ORANGE BEEF

Steps:

• Finely grate the peel from two oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice white parts; cut green parts into 1-in. lengths for garnish., For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel strips and remaining onions.

SESAME-ORANGE BEEF

Steps:

• To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
• To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
• Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
• Transfer to a serving plate, sprinkle with the sesame seeds and serve.

ORANGE BEEF

Steps:

• Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
• In a bowl, combine the sauce ingredients and set aside.
• Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
• Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.

CRISPY ORANGE BEEF

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.

CHINESE ORANGE BEEF

Steps:

• Toss the steak in a little cornstarch.
• Heat the vegetable oil in a non-stick frying pan.
• Stir-fry beef strips in small batches for about 2 minutes, until browned. Remove the beef and set aside.
• Add the garlic, orange juice and soy sauce and bring to the boil.
• Return the beef to the pan, add the scallions and heat through.
• Meanwhile, cook the noodles in a large pan of boiling water following packet instructions. Tip into a colander and drain.
• Serve the beef on a bed of piping-hot cooked noodles.

SPICY ORANGE ZEST BEEF

Steps:

• Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
• Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
• Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
• Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
• Stir in light parts of green onion and orange zest; cook for 30 seconds.
• Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
• Season with salt and black pepper to taste.

SZECHUAN CRISPY ORANGE BEEF

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

SZECHUAN ORANGE BEEF (STIR-FRY)

Steps:

• In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
• Combine sauce ingredients; set aside.
• Heat wok over high heat, then add peanut oil (be careful of splattering).
• Remove beef from marinade and stir-fry until browned (3 minutes).
• Remove and let drain through a sieve.
• Pour most of the oil out of the wok, reserving about 2 teaspoons.
• Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
• Return the beef to the pan and add sauce.
• Stir-fry for 3 minutes, mixing well.
• Serve immediately.