ORANGE BEEF
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
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
MOROCCAN ORANGE BEEF
A Moroccan-inspired dish of warming and citrus flavors that that really ended up better than I expected. Best served hot over rice.
Provided by JohnCrane
Categories Main Dish Recipes Roast Recipes
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Season beef with 1 teaspoon salt.
- Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
- Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
- Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 17.2 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 647.4 mg, Sugar 12.1 g
CRISPY SHREDDED ORANGE BEEF
When it comes to getting take-out, this is my go-to. Orange-flavored crispy beef is just so yummy! This recipe beats any take-out, and what's better is that it's so easy to make.
Provided by Stuart O'Keeffe
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
- Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
- Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
- For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
- Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.
BEEF WITH ORANGES
I made this for dinner a couple of nights ago and my family cleaned the serving platter dry. It's easy to prepare and, because you use quality steak, it's good enough for company too. The next time I make it I think I will add some ginger, and perhaps something to add a little heat, like cayenne pepper or, more likely, a squirt of garlic-chili sauce. Adapted from a recipe from Martha Stewart.
Provided by Lennie
Categories Oranges
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Once all the ingredients are prepped and assembled, this goes very quickly, so if you're serving rice and a green vegetable on the side (as I did, I used broccoli), make sure you have all that under control before you start this.
- First, zest one of the oranges into a small bowl, then squeeze its juice into the same bowl; add the garlic and soy into the bowl, lightly stir, then set aside.
- A little minced fresh ginger added to the garlic mixture would be excellent, too, as would some garlic-chili sauce or a little tabasco or cayenne pepper.
- Now take the two remaining oranges and with a sharp paring knife, peel the oranges then slice crosswise into 1/2 inch slices, then halve the slices.
- Pick out and discard any seeds from the orange slices, then set the oranges aside.
- This is not a recipe in which to use a lesser cut of meat, go for the sirloin or perhaps rib eye; I used new york striploin steak since my grocery store had them on sale.
- Slice steak, against the grain, into 1/2-inch-thick slices, then toss with the cornstarch.
- Slice the green onions into 1-inch lengths (the original recipe called for the green parts only, but I used the whole thing, with the white parts cut thinly) and set aside.
- Now you're ready to cook; heat the oil in a large nonstick skillet or wok, over high heat.
- Working in batches (add more oil if needed), brown beef; it takes about 3 to 5 minutes per batch.
- Transfer browned beef to a plate.
- Pour the juice mixture into the skillet and keeping the heat at high, let it boil for about one minute, or until it's syrupy.
- Return beef to skillet along with the orange slices and the green onions.
- Toss until everything is coated with the sauce and the oranges have heated through (about a minute or so); serve hot.
CRISPY ORANGE BEEF
A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Provided by BEC
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g
ORANGE BEEF
A classic from Hunan, chun pei ngau yuk translates as "old beef," very old, or as we say in China, so old it gathers dust. The main reason for this is that this dish is most often cooked with old, dried, hard orange peel, and it is fine that way. I prefer fresh orange peel.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
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.
BEEF & ORANGE STIR-FRY
A light and speedy Asian-inspired supper of lean rump steak with broccoli, peppers, chillies and a citrus soy sauce
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
- Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.
- Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.
Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
SEARED BEEF WITH ORANGE & CHILLI
This summery beef dish is the perfect centrepiece for your outdoor entertaining
Provided by Mary Cadogan
Time 35m
Number Of Ingredients 6
Steps:
- Wipe the beef and put in a large food bag. Mix together all the remaining ingredients, then pour into the bag. Massage marinade into the beef, then put on a plate in the fridge for at least 2 hrs, or overnight if you have time.
- Light the barbecue, allowing time for the coals to turn grey. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.
- Remove the beef from the barbecue and set on a board. Cover tightly with foil and leave to rest for 10 mins. Cut the beef across the grain into slices.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Protein 47 grams protein, Sodium 0.34 milligram of sodium
MOROCCAN BEEF STEW WITH ORANGE AND LEMON
This recipe was in our local newspaper. I just love the combination of flavours and thoroughly look forward to eating my dinner when I cook this.
Provided by sarahpears
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry onion & garlic until onion has softened.
- Add beef and slightly brown.
- Add remainder of ingredients and mix through.
- If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
- If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
- Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.
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